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This is my take on a Caribbean stuffing recipe from Trinidad's House of Angostura. Not surprisingly, it includes Angostura Bitters, which add extra zip to a stuffing that already isn't shy about its flavour. For the story of the recipe, see my blog from January 11, 2011:
Turkey, with a Tropical Twist
Stuffing with a Tropical Twist
1/4 cup currants
1 cup hot vegetable or chicken stock
5 cups bread, cut into ½" cubes
4 tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
4 seasoning peppers, chopped (or 1 cubanelle pepper, chopped
1/4–1/2 hot pepper, chopped
1 stalk celery, chopped (optional)
2 stalks sive (or 2 green onions), chopped
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)
1/8 tsp ground cinnamon
1/4 cup chopped pecans
1/4 cup sliced pimento-stuffed or plain green olives
1 tsp Angostura bitters
salt and freshly ground black pepper |
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1. Put the currants in a small bowl and pour in the hot stock. Set aside.
2. In a large frying pan, toast the bread cubes, stirring frequently until they dry out but are not browned. Remove from pan and set aside. Wipe any remaining crumbs from pan.
3. In the same pan, heat the olive oil. Sauté the onion, garlic, peppers, and celery (if using) until softened and fragrant. Add the sive or green onions and cook a couple minutes longer.
4. Add the bread, thyme, cinnamon, pecans, and olives and toss to combine. Stir in the currants, stock, and bitters and mix well. Season to taste.
5. Put stuffing in a buttered pan and bake at 325˚ for about 40 minutes, until crisp on top and around edges. (If you’re stuffing a turkey, allow mixture to cool completely before proceeding.) Served 2 for dinner on Receta, with plenty left over to include on turkey sandwiches the next day. |