Thursday, November 4, 2010

Yucca Stuffing

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

Butternut Squash with Browned Butter and Thyme 

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


  • 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.

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