Ingredients
- 2 cups herbed or cornbread stuffing cubes
- 3 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 1 jalapeno, seeded and minced
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1 tablespoon picked fresh thyme leaves
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 1 large plantain with some black areas, peeled and diced into 1/2-inch pieces
- 1 cup chicken stock
Directions
Preheat the oven to 350 degrees F.
Place the stuffing cubes in a large bowl and set aside. In a large saute pan over medium-high heat, add 1 tablespoon butter and 1 tablespoon olive oil. Add the jalapeno, onions, bell peppers, and thyme, then sprinkle with a pinch of salt and black pepper. Cook until the onions and bell peppers are tender, and then add the garlic. Cook until the garlic is tender, and then remove to the bowl with the stuffing cubes. Wipe out the pan with a paper towel and place back on the heat. Add the remaining butter and olive oil to the pan. When the butter is melted and bubbly, add the plantains and sprinkle with salt. Saute, while tossing, until the plantains are golden and caramelized on the edges, 6 to 8 minutes. Pour over the stuffing in the bowl. Add the chicken stock and stir or mix with hands.
Pour and press the stuffing into an 8 by 8-inch oven dish, cover with aluminum foil and bake for 30 minutes. Uncover and cook until the top edges are golden, another 20 minutes.
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By Tami92109
on December 26, 2012
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I absolutely LOVE stuffing and I LOVE plantains so how can this recipe be so terrible?
I'm not a very experienced cook but I thought I knew how to at least follow a recipe. This recipe (two cups of stuffing cubes barely covered the bottom of my 8x8 pan - would have served 4 people if anyone would have liked it enough to actually eat it. No sage? In stuffing? Really? I was going to add some anyway but decided to follow recipe - big mistake.
All I could taste were the red bell peppers (which I'm not crazy about in the first place and the butter used to cook everything in. Not enough seasoning at all and the plantains seemed to just add a little bulk but very little flavor - tasted like potato chunks. I'm not sure how I tasted no garlic or jalapeno - maybe I overcooked everything?
I'd rather eat Stove Top boxed stuffing. Seriously.
By cubguy
NH
on January 15, 2012
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Really awesome recipe. I could only find the "green" plaintains at my market but the stuffing was really good. I would recommend using more than a cup of stock. My stuffing was a bit dry. Make sure your crumbs are really well soaked. Will do this again!!!!!
By yoshi99
Hampton, VA
on December 22, 2011
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Oh, man, this recipe is off the charts. I've been experimenting with various cornbread stuffing recipes over the years, but no more -- this recipe is permanent fixture in my Thanksgiving/Christmas rotation. I always hope there's some left in the pan for me to eat the day after ...
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