Description
Ingredients
Scale
- 1 large 12 x 12 pan of cornbread
- 1 large onion, finely chopped
- 5 celery stalks, finely chopped
- 1/2 stick of butter
- A healthy amount of corn oil for frying
- 2 to 3 brown (ripe) plantains
- A bunch of cilantro
- 2 large eggs, lightly beaten
- 1 dash of powdered chipotle chile pepper
- 1 cup or so of chicken stock
Instructions
- Prepare two pans of cornbread and let dry overnight.
- Peel and slice the plantains lengthwise (they must be ripe) and fry in corn oil until browned.
- Remove from oil and drain in paper towel.
- When cooled, cut into bite-sized pieces and set aside. (You can do this a day or two ahead.)
- Preheat oven to 350.
- Brown onions and celery in the butter.
- Remove from the skillet.
- Remove the casing of 3 to 4 chorizos (spicy pork sausages).
- Cook in skillet until well done.
- Remove with a slated spoon and set aside.
- In a large bowl, crumble the cornbread (into biggish chunks).
- Add the onion/celery mixture.
- Mix in finely chopped cilantro, diced plantains, eggs, chicken stock, salt (just a dash) and pepper to taste.
- Bake covered in a shallow, greased pan for about 20 to 30 minutes. Remove the cover during the last 10 minutes of cooking to brown the top.
Notes
Follow the directions for making cornbread in a skillet from scratch or pre-mixed to save time. There is a nice recipe for a Dominican-style cornbread on this site at: https://honestcooking.com/2011/08/01/dominican-culinary-tradition-arepa/.
When adding the stock to the cornbread mixture, moisten only taking care not to make the cornbread too soggy.
If cooking some in the turkey, wash the turkey and dry out the cavity. Gently stuff the dressing into the cavity but don’t pack it in. Sew or secure the bird with cooking twine and roast as directed.
- Prep Time: 1 hour
- Cook Time: 30 mins