Looking for more flavor and depth from your stuffing? Look no further than Sweet and Spicy Stuffing, full of golden raisins, stuffed olives, black pepper and a drizzle of agave for a sweet and tangy homemade side that can hold its own.
By Carolyng Gomes
This is one of my favorite holiday dishes because it has all the flavor of a Pan de Jamón in a stuffing. You heard me. A stuffing. You’re welcome.
This stuffing came to me in a dream… just kidding. What happened is that I became vegetarian. Unfortunately, ham is not one of my loves which means that Pan de Jamón is something I continue to make for the holidays but have stopped partaking in. I missing all the flavor, and realized that I could have it all without the meat. (Although, you could crisp up some bacon and fold it in for a meat lovers paradise).
This stuffing is 100% delicious. The golden raisins and pimento olives are straight from the Pan de Jamón. For extra flavor, I added fresh parsley, vegetable broth, onion and black pepper. When all is said and done, and you have it all on a serving platter, drizzle it with agave for a sweet kick. Of course I feel like I should add that this stuffing would be great for actually stuffing a turkey, but for vegetarians sake, make it on the side for all to enjoy. Don’t forget bacon crumbles if you wanna add another layer of sweet and spice deliciousness!
- ¼ stick unsalted butter
- ½ cup parsley
- 1 tbsp garlic, minced
- ¾ cup raisins
- ½ cup olives, diced
- 1 loaf day old bread, ½ - 1 inch dice
- 2 cups vegetable broth
- ½ onion, diced
- 2 tsp fresh cracked black pepper
- salt to taste
- agave to taste
- Preheat oven to 350 F.
- In a large sauté pan melt butter and add garlic and onions Cook until onions are translucent and garlic is crisp on edges.
- Add raisins, olives, ½ of the bread and 1 cup vegetable broth. Stir and toss until bread softens. Add remaining bread and remaining broth. Stir until all ingredients are fully dispersed and bread has soaked all broth. Fold in parsley.
- Transfer to an oven safe dish and bake for 20 minutes or until top the bread on top has browned and is crisp on the edges. Serve warm.
Carolyng loves to eat, loves to cook and loves to eat more. To her a recipe is more a list of suggestions, saving time doesn’t mean sacrificing on flavor and when in doubt, a splash or two (well, a nice pour) of wine never hurts. Welcome to her Cocina Latina, where South American and Latin fusion dishes are always on the menu.