Bread filling with plantains

Votes: 2

Time: 1 hour 25 minutes
Complexity: easily
Servings: 4 - 6

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 282, total fat 17 G., saturated fats 6 G., proteins 4 G., carbohydrates 31 G., fiber 4 G., cholesterol 16 mg, sodium 432 mg, sugar 9 G.

Sunny Anderson suggests making a bread stuffing with caramelized plantains for your holiday turkey, which will add a pleasant sweetness balanced by the heat of jalapeños. She uses store-bought cornbread stuffing mix as a base. This saves a lot of time, especially when you don't have stale bread on hand. Nevertheless, the stuffing turns out delicious, spicy, and aromatic, just like home-made turkey.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 cups store-bought cornbread or herb bread stuffing mix
6 tablespoons unsalted butter
4 tablespoons extra-virgin olive oil
2 jalapeño peppers, seeded and finely chopped
1 cup diced onion (about 1 pc.)
1 cup diced red bell pepper (about 1 pc.)
2 tablespoons fresh thyme
4 cloves garlic, crushed
2 large plantains with dark spots, peeled and cut into 1cm pieces.
2 cups chicken broth

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cornbread, sweet pepper, jalapeno pepper, plantain, bananas, thyme

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Place the bread cubes in a large bowl and set aside. In a large skillet over medium heat, heat 2 tablespoons butter and 2 tablespoons olive oil. Add the jalapeño, onion, bell pepper, and thyme, then sprinkle with a pinch of salt and black pepper. Cook, stirring, until the onion and pepper are soft, then add the garlic. Cook until the garlic is soft, and transfer the vegetables to the bowl with the bread cubes.

Wipe the skillet dry with a paper towel and return it to the stovetop. Add the remaining 4 tablespoons of butter and 2 tablespoons of olive oil to the skillet. When the butter melts and begins to bubble, add the plantains and sprinkle with salt. Cook until the plantains are golden and browned around the edges, 6-8 minutes. Place them on top of the filling in the bowl. Add the chicken broth and mix with your hands.
Place the filling in a 20cm square baking dish, cover with foil, and bake for 30 minutes. Remove the foil and continue baking until golden brown on top, another 20 minutes.

Categories:

recipe / Calorie content of prepared meals / Festive dishes / Dinner party / Main courses / Side dishes / Sunny Anderson

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