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* !

• Ready In: 45 mins
• Serves: 10-12
• Yields: 10-12 Side-dish Servings

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)

Directions

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.