Stuffing For The Adventurous Cuban Style Recipes

STUFFING FOR THE ADVENTUROUS (CUBAN-STYLE)

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 !

Provided by twissis

Categories Vegetable

Time 45m

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

Number Of Ingredients 13

Stuffing for the Adventurous (Cuban-Style) image

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

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)

CUBAN STUFFED BELL PEPPERS

I enjoyed this tremendously and was initially doubtful of using bread in the stuffing, but they turned out very well. This recipe is courtesy of the 3 Guys from Miami.

Provided by chefwally

Categories Cuban

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

Cuban Stuffed Bell Peppers image

Steps:

Wash green peppers, slice off stem end, and remove seeds and membrane. Drop the peppers into boiling water that has been lightly salted. Boil for two or three minutes and remove.
Sauté onion with ground beef and a little olive until browned. (DO NOT DRAIN.) Stir in tomatoes (I used chili style canned tomatoes) and heat through. Remove from heat and stir in bread cubes, 1 teaspoon of cumin, salt, pepper, and 1/2 cup ketchup.
Stuff peppers and place in lightly greased baking pan. Mix 1/2 cup ketchup with 1/4 cup tomato juice, wine, and one teaspoon ground cumin. Pour this sauce over the peppers, cover the pan, and bake at 300° F for 45 minutes.

Nutrition Facts : Calories 883.8, Fat 32.1, SaturatedFat 11.2, Cholesterol 115.7, Sodium 2543.2, Carbohydrate 99.6, Fiber 9.3, Sugar 27.2, Protein 49.8

Ingredients

6 large green peppers
1 tablespoon olive oil
1 large onion, chopped
1 1/2 lbs ground beef
1 (16 ounce) can chopped tomatoes, drained (save the tomato juice)
2 cups day old French bread
2 teaspoons salt
1/2 teaspoon pepper
1 cup ketchup
1/4 cup red wine
2 teaspoons ground cumin

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