Stuffing for the Adventurous (Cuban-Style)

Total Time
Prep 25 mins
Cook 20 mins

Found in the most recent email I received from, 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* !

Ingredients Nutrition


  1. Reduce chicken stock in a saucepan over med-high heat to 1 cup.
  2. 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.
  3. Stir in crumbled cornbread & reduced chicken stock till thoroughly mixed together. Season w/salt & pepper to taste & stir in the scallions & thyme.
  4. 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.
  5. NOTE: Yield = 10-12 servings . *or* . enough to stuff a 20-25 lb turkey.
Most Helpful

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.

JackieOhNo! February 18, 2013

Muy Bueno! This is delicious! I did cut this down to 4 servings, and wish I had made the full recipe. I think this would freeze quite well. I used turkey sausage in this and The Best Honey Cornbread. This is just a wonderful stuffing! I will be making this again! Served with a rotisserie chicken. Thanks twissis! Made for Every Day is a Holiday!

kittycatmom May 18, 2009

This is a different kind of stuffing with the cornbread - not quite like regular stuffing, but quite good. I used a spicy soy Mexican chorizo for this (at half the quantity since it is really spicy) and just a tablespoon of oil to sauté the veggies. This recipe filled a lasagna pan to the top, and looked like a huge amount, but in the end if you are eating it for a meal it will feed about half the number as the side dish serving size.

Maito July 12, 2013