Yucca Stuffing

Looking for a less traditional Thanksgiving side.. and with a Latino flare to boot??

 

Inredients

 

4 lb fresh yuca (also called cassava; preferably 2 inches in diameter) or 3 lb frozen cubed

6 slices bread moist with ½ cup hot milk
1/2 pound cured ham good for cooking
2 pounds ground pork (without fat)
1/4 cup chopped cilantrillo or cilantro
1/4 cup chopped culantro (or long-leaved flat Chinese parsley)
1 tablespoon chopped oregano
2 chopped tomatoes
1 green pimento, seeded and chopped
1 chopped red pimento
1 onion chopped
1 tablespoon drained cocktail capers
10 stuffed green onions, chopped
1/2 cup raisins
1/2 cup slivered almonds
1 can pimentos, drained and sliced.
salt and pepper to taste
Sofrito



Directions

• Preheat over to 350 degrees Fahrenheit. 
• Combine yucca and bread. 
• Sauté tbsp of Sofrito.
• Add the ham. 
• Add the ground meat with a little bit of salt and pepper and sauté until it changes color. 
• Add the cilantrillo, culantro, oregano, tomatoes, green and red pimento, the onion and capers. 
• Cook for approximately 15 minutes. 
• Drain milk from the yucca/bread mixture and add the solids to the meat mixture. 
• Cook for additional 5 minutes. 
• Add all the remaining ingredients, mix well and let cool slightly. 
• Stuff and truss the turkey. 
• Put the remaining stuffing in a greased baking pan and bake with the turkey, at 350 for 30 minutes. 
• Uncover and bake 10 more minutes or until golden. Remove from the oven and keep covered until ready to serve with the turkey, which will take longer to cook.