Stuffing for the Adventurous Cuban Style
Transform your holiday table with the bold, vibrant flavors of "Stuffing for the Adventurous Cuban Style." This eye-opening twist on traditional stuffing combines toasted French bread cubes with a savory-sweet medley of ground pork, smoky chorizo, plump raisins, and briny green olives, delivering a uniquely Cuban-inspired flavor profile. Aromatic spices like cumin and oregano, along with a splash of zesty orange juice, infuse every bite with warmth and sunshine. Perfectly baked to golden perfection, this adventurous dish is enhanced with optional fresh cilantro for a burst of color and freshness. Whether served alongside your holiday roast or as a flavorful standalone centerpiece, this stuffing is sure to impress food lovers who crave something different and deeply satisfying. Keywords: Cuban-style stuffing, holiday recipes, chorizo stuffing, unique Thanksgiving sides, savory-sweet stuffing, bold flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 cups French bread, day-old, cubed
- 3 tablespoons Olive oil
- 1 large Spanish onion, finely chopped
- 4 cloves Garlic cloves, minced
- 1 medium Red bell pepper, finely diced
- 1 pound Ground pork
- 8 ounces Cooked chorizo, diced
- 0.5 cup Green olives, pitted and sliced
- 0.5 cup Raisins
- 2 cups Chicken broth
- 0.25 cup Orange juice (freshly squeezed preferred)
- 1 teaspoon Cumin
- 2 teaspoons Oregano, dried
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Cilantro, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C). Spray a baking dish with nonstick cooking spray and set aside.
Spread the cubed bread on a baking sheet and toast in the oven for 10 minutes, or until lightly golden. Remove and let cool.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, garlic, and diced red bell pepper. Sauté for 5 minutes, or until soft and fragrant.
Add the ground pork to the skillet, breaking it into small pieces. Cook until browned, about 7 minutes. Stir in the diced chorizo and cook for an additional 2 minutes.
Mix in the sliced green olives and raisins, allowing their flavors to meld for another 2 minutes.
In a small bowl, whisk together the chicken broth, orange juice, cumin, oregano, salt, and black pepper.
Place the toasted bread cubes in a large mixing bowl. Pour the skillet mixture over the bread and gently toss to combine.
Gradually add the broth mixture to the bread, stirring until the bread is soaked but not soggy. Adjust seasoning if needed.
Transfer the stuffing mixture to the prepared baking dish. Cover with aluminum foil and bake for 30 minutes.
Uncover the dish and bake for an additional 15-20 minutes, or until the top is golden and slightly crisp.
Sprinkle chopped cilantro over the top before serving, if desired.
Nutrition Facts
Calories |
10786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.2 g | 405% | |
| Saturated Fat | 88.1 g | 440% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 19021 mg | 827% | |
| Total Carbohydrate | 1553.1 g | 565% | |
| Dietary Fiber | 109.7 g | 392% | |
| Total Sugars | 170.1 g | ||
| Protein | 456.9 g | 914% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1366 mg | 105% | |
| Iron | 62.0 mg | 344% | |
| Potassium | 5550 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
