White House Stuffing

"This is as prepared by White House Chefs, Walter Scheib III and Roland Mesnier. It is a highly flavorful stuffing with the chorizo and the sundried tomato sending it over the top."
 
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Ready In:
55mins
Ingredients:
12
Serves:
4
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ingredients

  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 12 cup butternut squash, diced
  • 14 cup carrot, diced
  • 14 cup sun-dried tomato, diced
  • 14 cup chorizo sausage, cooked, drained and crumbled
  • 2 teaspoons ground cumin
  • 2 tablespoons white breadcrumbs
  • 12 cup stale cornbread, crumbled (stale cornbread muffins are a good choice)
  • 1 egg, beaten
  • 2 ounces chicken stock
  • salt and pepper
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directions

  • Preheat oven to 350F degrees.
  • Heat olive oil in pan. Saute garlic until soft. Add squash and carrots, sauteing until tender. Add cumin, salt and pepper. Add tomatoes and warm, but do not overcook. Set aside to cool.
  • Combine cornbread, bread crumbs and chorizo in a bowl. Add vegetable mixture and using two forks, toss together. Add egg. Toss to mix. Add small amounts of stock, tossing to achieve stuffing consistency. Bake in a covered dish in 350F degree oven for 30 minutes.

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Reviews

  1. Nice change - no butternut so used a kabota?? squash which is a substitute for yams, no chorizo so used honey garlic brats, no cornbread so used sourdough bread. I tripled the recipe and with the leftovers I cubed it and cooked 200F for couple hours to dry out and used as crumble/croutons on soup which I made out of leftover mashed yams and potatoes by adding chicken broth, v-8 juice and a chili pepper. Very nice
     
  2. This is the best stuffing EVER. I changed a few things, since the squash is orange, I used celery instead of carrots for color and added flavor. Also chorizo is a bit spicy for my family so I found a delicious smoked turkey and chicken pesto sausage (which I just diced and added to the veggies to warm since it was fully cooked). I also used cubed french bread instead of cornbread. It is a beautiful and delicious dish. Adding some fresh chopped parsley right before baking is a nice touch as well.
     
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Tweaks

  1. This is the best stuffing EVER. I changed a few things, since the squash is orange, I used celery instead of carrots for color and added flavor. Also chorizo is a bit spicy for my family so I found a delicious smoked turkey and chicken pesto sausage (which I just diced and added to the veggies to warm since it was fully cooked). I also used cubed french bread instead of cornbread. It is a beautiful and delicious dish. Adding some fresh chopped parsley right before baking is a nice touch as well.
     

RECIPE SUBMITTED BY

I have lived in Central Virginia my whole life. Currently I live in Chesterfield County, which is just outside of Richmond. I am a Licensed Clinical Social Worker. I currently work as as an emergency services therapist for one of the local Community Services Boards. I have been married since 2000. My husband works for UPS. Cooking is one of my very favorite hobbies. I just love to read cooking magazines, watch cooking shows, surf the net for cooking web sites, read cook books and of course get into the kitchen. My husband calls me the "mad scientist" when I am in the kitchen. I tend to be a VERY messy cook! I think my favorite cookbook is The Cook's Bible by Christopher Kimball. I have other past times as well. I love to Garden and work out at the gym. If I had a month off I would travel at a leisurely pace to Europe or maybe even Hawaii.<img src="http://i3.photobucket.com/albums/y53/DUCHESS13/homepage/taraporter.jpg">
 
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