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Post by sadie1263 on Nov 22, 2011 20:43:26 GMT
Recipe: Puerto Rican Infused Cornbread Stuffing
Vinita Lark-Williams
Ingredients 1 CUP CELERY, CHOPPED 3/4 CUP ONION, CHOPPED 1/2 CUP BELL PEPPER, CHOPPED 1/2 CUP BUTTER 3 CUPS CORNBREAD 3 CUPS DRY BREAD, 6 OZ. 1/2 LB. SPANISH CHORIZO, SKIN REMOVED AND CHOPPED IN A FOOD PROCESSOR (SEE TIPS BELOW)** 3 GREEN PLANTAINS, COOKED AND MASHED 2-3 CUPS CHICKEN STOCK 1 TSP. ALLSPICE 1/2 TSP. BLACK PEPPER 2 TSP. POULTRY SEASONING 1 TBL. MINCED GARLIC 1 1/2 TSP. PARSLEY
Preparation
Pre-heat oven to 375 degrees Fahrenheit. Saute celery, onion, bell pepper and 2 tablespoons of butter in large skillet until tender. Remove from heat and add the remaining butter, allowing it to melt. Stir allspice black bepper, poultry seasoning, garlic and parsley into the sauteed vegetable mixture.
Place crumbled cornbread, dry bread pieces, chorizo, mashed plantains and thoroughly toss in the sauteed vegetables.
Dirzzle with enough chicken stock to moisten stuffing mixture, one half cup at a time to prevent soginess and toss lightly to combine. Add more stock later if neededed.
Place stuffing in 2-quart casserole dish. Bake, covered, for 30 to 45 minutes or until heated throug. Uncover and bake an additional 5 minutes or until lightly brown.
Serving Size Serves 10-12
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