Stuffing for the Adventurous (Cuban-Style)

Name: Stuffing for the Adventurous (Cuban-Style)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 10-12 Side-dish Servings, 10-12 serving(s)
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)

Submitted by twissis

"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* !"

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photo by JackieOhNo!

Ready In:: 45mins
Ingredients:: 13
Yields:: 10-12 Side-dish Servings
Serves:: 10-12

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)

directions

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.

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Reviews

This was going to be an adventure for me just because I have never made stuffing or dressing with cornbread before. Everything was so unique in this recipe that I don't know where to start. I made this almost exactly as posted, except I chopped my vegetables finer than dice and had to use frozen corn kernels (no fresh around here this time of year). I then sprayed a casserole with non-stick cooking spray and baked it in the oven as directed, serving on the side of a lovely roast chicken. This stuffing does make a lot, but I was glad it did! We ate so much of it, and enjoyed every bite. The chorizo was a really nice touch, while the corn and the cornbread gave it a hint of sweetness. And to top it off, the dish is just so colorful! I will definitely be making this adventure again! Made for Best of 2012 Tag Game.

JackieOhNo!
Muy Bueno! This is delicious! I did cut this down to 4 servings, and wish I had made the full recipe. I think this would freeze quite well. I used turkey sausage in this and recipe #80427. This is just a wonderful stuffing! I will be making this again! Served with a rotisserie chicken. Thanks twissis! Made for Every Day is a Holiday!

kittycatmom
This is a different kind of stuffing with the cornbread - not quite like regular stuffing, but quite good. I used a spicy soy Mexican chorizo for this (at half the quantity since it is really spicy) and just a tablespoon of oil to sauté the veggies. This recipe filled a lasagna pan to the top, and looked like a huge amount, but in the end if you are eating it for a meal it will feed about half the number as the side dish serving size.

Maito
Me encanto...one of my favorite recipes of 2012! I used a little more than one cup of stock. So delicious and colorful, with no butter!

FLKeysJen

RECIPE SUBMITTED BY

twissis

Iceland

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)

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