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Cornbread Turkey Stuffing

International flavors have influenced how traditional Thanksgiving staples are prepared, as more and more home cooks are incorporating ingredients and preparations from their homeland. 

Chef Sandoval's Cornbread Turkey Stuffing recipe features Mexican influences like plantains, poblano chilies and tequila, making for a flavorful accompaniment to your turkey.

  • 3 tablespoons cooking oil
  • 1/4 cup garlic, finely chopped
  • 1 1/2 cups onion, diced
  • 1/2 pound ground pork
  • 1/2 cup raisins
  • 1/2 cup Tequila Anejo
  • 3 cups cornbread recipe (seperate)
  • 1/2 cup butter. melted
  • 1/2 cup Chicken stock
  • 1 1/2 cups celery, sliced 1/2 inch thick
  • 1 1/2 cups ripe plantains, diced
  • 1/2 cup poblano chilies, diced
  • 1 cup almonds, toasted
  • 2 tablespoons sage leaves, dried and crushed
  • 1 pinch salt (or to taste)
  • 1 pinch pepper (or to taste)

Heat up a large saute pan and add oil. When hot add the garlic until golden brown, then add cup of onions and stir, add the ground pork, and season with salt and pepper. Simmer until fully cook. Adjust seasoning and set aside.

Place raisins in small pot, cover with tequila and bring to boil and remove from heat, let stand for 30 minutes.

In a large bowl place all ingredients and combine with pork. Season to taste. Use immediately or keep refrigerated.

Second cooking option: Preheat oven at 350 degrees. Place stuffing mixture in a greased casserole dish. Cover and bake for 35 minutes and then 15-20 min uncover or until top is lightly golden brown. Inside temp should be 165 degrees.

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