Stuffing For The Adventurous Cuban Style Food

STUFFING FOR THE ADVENTUROUS (CUBAN-STYLE)

Stuffing for the Adventurous (Cuban-Style) image

Found in the most recent email I received from Grandparents.com, this unique recipe is by Miami-based celebrity chef Douglas Rodriguez who (at 43 yrs of age) has been hailed as the Godfather of Nuevo Latino Cuisine . He is also a cookbook author & owner of award-winning restaurants in Miami, Philadelphia, Scottsdale & Chicago. This recipe shares his fondness for the Thanksgiving holiday, his memories of his apron-clad grandmother cooking in their Miami kitchen & his Cuban heritage. (Times have been estimated. 20 min was allowed for ingredient prep & the overall times reflect only the time spent getting the stuffing ready for the turkey or the oven.) Enjoy !

Provided by twissis

Categories Vegetable

Time 45m

Yield 10-12 Side-dish Servings, 10-12 serving(s)

Number Of Ingredients 13

Ingredients

2 cups chicken stock or 2 cups chicken broth
1/2 cup olive oil
1 small onion (cut in a 1/2-in dice)
3 garlic cloves (minced)
1 stalk celery (cut in a 1/2-in dice)
1/2 cup carrot (diced)
1 red bell pepper (seeded & cut in a 1/2-in dice)
2 cups fresh corn kernels (approx 4 ears)
1 lb chorizo sausage (cut in a 1/2-in dice) or 1 lb salami (cut in a 1/2-in dice)
1 lb cornbread (crumbled)
salt & pepper
1 bunch scallion (chopped)
2 tablespoons fresh thyme leaves (chopped)

Steps:

Reduce chicken stock in a saucepan over med-high heat to 1 cup.
Heat olive oil in a heavy-bottom sauté pan or skillet & add the onion, garlic, celery, carrot, bell pepper, corn & chorizo. Sauté for 10 min, stirring occ, till the celery & onion are soft.
Stir in crumbled cornbread & reduced chicken stock till thoroughly mixed together. Season w/salt & pepper to taste & stir in the scallions & thyme.
Remove the pan form the heat & set aside to cool completely, till you are ready to stuff your turkey. If you choose not to stuff the bird, bake in a casserole dish at 350F for 1 hr, covered.
NOTE: Yield = 10-12 servings . *or* . enough to stuff a 20-25 lb turkey.

Nutrition Facts : Calories 482.8, Fat 32.5, SaturatedFat 9, Cholesterol 59.6, Sodium 945.1, Carbohydrate 31.6, Fiber 1.8, Sugar 4.2, Protein 16.9

ITALIAN-STYLE BREAD STUFFING

Italian-Style Bread Stuffing image

Make and share this Italian-Style Bread Stuffing recipe from Food.com.

Provided by Chef David Lee

Categories Grains

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

4 cups stuffing cubes (unseasoned bread cubes for stuffing})
1/2 cup olive oil (or butter, if you prefer)
1 large onion, chopped
5 stalks celery, chopped
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
3/4 cup fresh parsley, chopped
1/3 cup sun-dried tomato, chopped
1/2 cup fresh oregano
3/4 teaspoon salt
3/4 teaspoon black pepper, freshly ground
1 cup beef broth

Steps:

Heat olive oil or butter in large pot at medium high heat.
Stir in chopped onion, celery, and peppers and saute till onions are translucent.
Add oregano, parsley, sun-dried tomatoes, salt and pepper.
Fold in bread cubes, tossing till other ingredients are evenly dispersed among the bread cubes.
Slowly add beef broth as you toss the bread cubes, adding only enough broth to moisten the cubes to your taste (you don't want them to get soggy, just moist enough to clump together).
Dump all ingredients into a 1 and 1/2 quart casserole dish and bake at 350 degrees F. for 40 minutes. Serve as side dish for roast beef, pot roast, etc.

Nutrition Facts : Calories 331.9, Fat 22.6, SaturatedFat 3.7, Cholesterol 0.1, Sodium 904.7, Carbohydrate 29.1, Fiber 5, Sugar 4.9, Protein 4.8

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