Best Jamaican Stuffing Recipes

FESTIVE CARIBBEAN STUFFING

Festive Caribbean Stuffing image

Make and share this Festive Caribbean Stuffing recipe from Food.com.

Provided by WizzyTheStick

Categories Caribbean

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
3 tablespoons unsalted butter
1 tablespoon garlic, minced
3 tablespoons onions, finely diced
3 tablespoons celery, finely diced
2 teaspoons thyme, leaves only
1/2 teaspoon ground sage
1/4 cup fresh parsley, chopped
1 teaspoon fresh rosemary, minced
1/2 cup raisins (optional)
4 cups dried bread, crust included (cut into 1/2 inch cubes)
1 3/4 cups chicken stock
1 cup broccoli floret (cut up in salted water)
1 cup calabaza pumpkin, cubed and roasted (or butternut squash)
salt
black pepper (freshly ground)

Steps:

Bake cubed bread in an oven at 300°F until crisp and dry.
Melt the oil and butter in a heavy saucepan.
Add the garlic and onions and sauté until golden brown.
Add the salt, black pepper, celery, fresh herbs, spices, bread crumbs, raisins, and half the broccoli and half the pumpkin.
Mix well and add the stock.
Lower the heat, cover pot and simmer for about 20 minutes.

Nutrition Facts : Calories 810.8, Fat 24.4, SaturatedFat 8.4, Cholesterol 26.1, Sodium 1739.2, Carbohydrate 125.6, Fiber 6.2, Sugar 12.5, Protein 21.6

CARIBBEAN STUFFED RED SNAPPER

Caribbean Stuffed Red Snapper image

Provided by Food Network

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

Ingredients

1 (3 to 4 pound) whole red snapper, scaled and gutted
1 lime, quartered
Salt, for rubbing the fish
2 cups bread crumbs
1/2 cup (1 stick) butter, melted
4 tablespoons chopped chives
4 tablespoons chopped parsley leaves
1/4 to 1/2 teaspoon cayenne pepper
1 small onion, chopped
5 cloves garlic, minced
1 small lime, zested and juiced
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon dried sage
1 teaspoon dried sweet marjoram

Steps:

Wash the fish and rub inside and out with the quartered lime and salt. Refrigerate for at least 10 minutes. Wipe off the lime juice and salt. Preheat the oven to 300 degrees F or prepare the barbeque grill.
Combine all the stuffing ingredients and fill the cavity of the snapper. Bake or grill the fish until the flesh is opaque, allowing about 10 minutes per pound. Do not overcook.