Plantain Stuffing
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
46
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Butter (divided)2 tbsps
Olive Oil (divided)1 cup
Onion (diced)1 cup
Red Bell Pepper (diced)1 tbsp
Thyme Leaves (picked fresh)1
Salt2 cloves
Garlic (minced)1 cup
Chicken StockDirections:
1
Preheat the oven to 350 degrees F
2
Place the stuffing cubes in a large bowl and set aside
3
In a large saute pan over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil
4
Add the jalapeno, onions, bell peppers, and thyme, then sprinkle with a pinch of salt and black pepper
5
Cook until the onions and bell peppers are tender, and then add the garlic
6
Cook until the garlic is tender, and then remove to the bowl with the stuffing cubes
7
Wipe out the pan with a paper towel and place back on the heat
8
Add the remaining butter and olive oil to the pan
9
When the butter is melted and bubbly, add the plantains and sprinkle with salt
10
Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes
11
Pour over the stuffing in the bowl
12
Add the chicken stock and stir or mix with hands
13
Pour and press the stuffing into an 8 by 8-inch oven dish, cover with aluminum foil and bake for 30 minutes
14
Uncover and cook until the top edges are golden, another 20 minutes