Antillean Fruit And Vegetable Stuffing Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
6 cup: 1/2" white bread cubes,
1 1/2 cup: Sliced mushrooms,
, about 11 slices
1 1/2 cup: Papaya or mango,
1 cup: Calabaza or butternut squash,
Cut in 1/2-inch cubes,
Cut in 1/2" cubes,
1 cup: Pineapple, peeled
8 slice: Bacon, chopped
Cored, cut in 1/2" cubes
2 cup: Vidalia onion, s
1 cup: Banana, sliced
Finely chopped,
2 cup: Chicken broth,
1 cup: Red bell pepper, chopped
1/2 cup: Dark rum,
1 cup: Green bell pepper, chopped
3 tbsp: Cilantro sprigs, chopped
1 tbsp: Garlic, minced
2 tbsp: Basil leaves, chopped
1 tbsp: Ginger,
1 tbsp: Soy sauce,
Peeled and grated,
1 cup: Sour cream,
2: Jalapeno chilies,
2 tbsp: Lime juice,
Seeded and minced,
Directions:
Preheat oven to 300 F.
In a large shallow baking pan spread bread cubes and bake in middle
of oven until golden and crisp, 25-30 min.
Increase oven temperature to 350 F.
In a saucepan of boiling salted water cook squash until just tender,
about 7 min, and drain in a colander.
In a deep heavy 12-inch skillet cook bacon over moderate heat,
stirring occasionally, until crisp and transfer with a slotted spoon
to a bowl. In fat remaining in skillet cook onion, bell peppers,
garlic and ginger, stirring, until vegetable are softened. Add
jalapenos and mushrooms and saute over moderately high heat,
stirring, until liquid mushrooms give off is evaporated.
Add fruit, broth, rum, herbs, and soy sauce and bring mixture to a
simmer. Stir in bread, squash, and bacon and remove skillet from
heat. stir in sour cream, lime juice, and salt and pepper to taste
and transfer to a 3-quart shallow baking dish. Bake in middle of oven
for 35 min.
Source: Ottleys Plantation Inn
Saint Kitts, West Indies
Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp
In a large shallow baking pan spread bread cubes and bake in middle
of oven until golden and crisp, 25-30 min.
Increase oven temperature to 350 F.
In a saucepan of boiling salted water cook squash until just tender,
about 7 min, and drain in a colander.
In a deep heavy 12-inch skillet cook bacon over moderate heat,
stirring occasionally, until crisp and transfer with a slotted spoon
to a bowl. In fat remaining in skillet cook onion, bell peppers,
garlic and ginger, stirring, until vegetable are softened. Add
jalapenos and mushrooms and saute over moderately high heat,
stirring, until liquid mushrooms give off is evaporated.
Add fruit, broth, rum, herbs, and soy sauce and bring mixture to a
simmer. Stir in bread, squash, and bacon and remove skillet from
heat. stir in sour cream, lime juice, and salt and pepper to taste
and transfer to a 3-quart shallow baking dish. Bake in middle of oven
for 35 min.
Source: Ottleys Plantation Inn
Saint Kitts, West Indies
Gourmet Magazine
January 1996
Submitted By DIANE LAZARUS On 12-27-95
Source from luhu.jp