Stuffing for the Adventurous (Cuban-Style)

"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* !"
Stuffing for the Adventurous (Cuban-Style) created by JackieOhNo!
Ready In:
10-12 Side-dish Servings




  • 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.

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  1. Maito
    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.
  2. 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.
  3. JackieOhNo!
    Stuffing for the Adventurous (Cuban-Style) Created by JackieOhNo!
  4. FLKeysJen
    Stuffing for the Adventurous (Cuban-Style) Created by FLKeysJen
  5. FLKeysJen
    Me of my favorite recipes of 2012! I used a little more than one cup of stock. So delicious and colorful, with no butter!


I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
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