Recipe by tara portee
This is as prepared by White House Chefs, Walter Scheib III and Roland Mesnier. It is a highly flavorful stuffing with the chorizo and the sundried tomato sending it over the top.
Top Review by karen in tbay
Nice change - no butternut so used a kabota?? squash which is a substitute for yams, no chorizo so used honey garlic brats, no cornbread so used sourdough bread. I tripled the recipe and with the leftovers I cubed it and cooked 200F for couple hours to dry out and used as crumble/croutons on soup which I made out of leftover mashed yams and potatoes by adding chicken broth, v-8 juice and a chili pepper. Very nice
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1⁄2 cup butternut squash, diced
- 1⁄4 cup carrot, diced
- 1⁄4 cup sun-dried tomato, diced
- 1⁄4 cup chorizo sausage, cooked, drained and crumbled
- 2 teaspoons ground cumin
- 2 tablespoons white breadcrumbs
- 1⁄2 cup stale cornbread, crumbled (stale cornbread muffins are a good choice)
- 1 egg, beaten
- 2 ounces chicken stock
- salt and pepper
Directions See How It's Made
- Preheat oven to 350F degrees.
- Heat olive oil in pan. Saute garlic until soft. Add squash and carrots, sauteing until tender. Add cumin, salt and pepper. Add tomatoes and warm, but do not overcook. Set aside to cool.
- Combine cornbread, bread crumbs and chorizo in a bowl. Add vegetable mixture and using two forks, toss together. Add egg. Toss to mix. Add small amounts of stock, tossing to achieve stuffing consistency. Bake in a covered dish in 350F degree oven for 30 minutes.