Cuban-American fusion recipe
Cuban-Style Cornbread Stuffing with Ripe Plantains and Chorizo
Thanksgiving stuffing baked in a dish with cornbread, ripe plantains, chorizo and sofrito. Golden on top and moist inside.
- Preparation25 min
- Cooking1 h 25 min
- Total time2 h
- Servings1 dish measuring 23 × 33 cm, 10 side-dish servings
- DifficultyMedium
This cornbread stuffing brings the sweet contrast of ripe plantains and the flavor of chorizo to the Thanksgiving table. Onion, celery and garlic provide a savory base without hiding the corn.
It is baked in a separate dish, not inside the turkey. This makes it easier to control the cooking and achieve a golden top with a moist interior that can be served by the spoonful.
Ingredients
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Method
- Cut the cornbread into cubes about 2 cm in size. Spread on a baking sheet and dry at 150 °C (300 °F) for 15–20 minutes; it should be firm and dry on the outside, not hard or burned.
- Heat the oil in a wide skillet. Brown the ripe plantains for 6–8 minutes, turning them carefully. Transfer to a plate.
- Add the chorizo to the skillet and cook for 2 minutes. Add the onion and celery and sauté for 7–8 minutes. Add the garlic, oregano and pepper and cook for 1 minute more. Let cool until lukewarm.
- Increase the oven temperature to 180 °C (350 °F) and grease a baking dish measuring about 23 × 33 cm (9 × 13 inches). In a large bowl, mix the cornbread, plantains and sofrito.
- Beat the eggs with 300 ml cold or lukewarm broth. Pour over the mixture and stir gently. Let it absorb for 5 minutes, then add more broth by the tablespoon, just until the bread is moist without falling apart. Adjust the salt sparingly.
- Transfer the mixture to the baking dish without pressing it down. Cover with foil and bake for 25 minutes. Uncover and bake for another 15–20 minutes, until golden and the center reaches 74 °C (165 °F).
- Let rest for 10 minutes and serve alongside the turkey, scooping out portions with a large spoon.
