Recipe courtesy of William Taylor

South Florida Stuffing

My family has been in Florida for over 5 generations. We have many ethnic offshoots and traditions. This stuffing encompasses many ingredients from my family heritage and it tastes good too. Something a little different than plain stuffing. A little sweet, a little hot and a lot delicious. Just like my family and Florida: a little of everything.
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  • Level: Easy
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3 cups of day old cuban bread, cubed

3 cups of day old French bread, cubed

3 cups of day old challah, cubed

1 large onion, medium dice

1 cup celery, small dice

1/2-3/4 cup raisins soaked in sweet wine

1/2-3/4 cup slightly green mango (diced)

1/2 cup chopped nuts (your choice, I like macadamias)

1/4 cup chopped cilantro

2 cloves minced garlic

1 minced jalapeno (more if you like)

1/2 tsp cumin

1/2 tsp dried thyme

1/2 tsp dried oregano

1-2 tsp salt

1 tsp fresh ground black pepper


2-3 cups chicken broth

1-2 sticks of butter melted

1/2 cup cream or 1/2 cup unsweetened coconut milk

2 eggs, beaten


  1. In a large bowl, thoroughly mix all the dry ingredients. 
  2. Mix the melted butter, chicken broth, cream or coconut milk, and eggs. Pour over dry ingredients and mix well. Turn into greased pan and bake for about 1 hour at 350 degrees.