Recipe by twissis
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* !
Top Review by JackieOhNo!
This was going to be an adventure for me just because I have never made stuffing or dressing with cornbread before. Everything was so unique in this recipe that I don't know where to start. I made this almost exactly as posted, except I chopped my vegetables finer than dice and had to use frozen corn kernels (no fresh around here this time of year). I then sprayed a casserole with non-stick cooking spray and baked it in the oven as directed, serving on the side of a lovely roast chicken. This stuffing does make a lot, but I was glad it did! We ate so much of it, and enjoyed every bite. The chorizo was a really nice touch, while the corn and the cornbread gave it a hint of sweetness. And to top it off, the dish is just so colorful! I will definitely be making this adventure again! Made for Best of 2012 Tag Game.
- 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)
Directions See How It's Made
- 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.