STUFFING FOR THE ADVENTUROUS (CUBAN-STYLE)

Stuffing for the Adventurous (Cuban-Style) image

Provided by twissis

Categories Vegetable

Time 45m

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

Number Of Ingredients 13

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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