Spicy Mango Dressing

Lisa Kirk - 1st Place Winner - Mrs. Cubbison's Recipe Contest 2009

Los Angeles Trade Tech Culinary School's 12th Annual Student Chef Thanksgiving Stuffing Cook-Off

• 1 box Mrs. Cubbison's Dressing
• ½ cup green bell pepper (sm. dice)
• ½ cup red bell pepper (sm. dice)
• ½ cup yellow bell pepper (sm. dice)
• ½ cup onion (sm. dice)
• ½ stalks of celery (sm. dice)
• ½ cup bacon (sm. dice)
• 6 eggs beaten
• ¾ cups chicken stock
• ¾ cups butter
• ½ cup of turkey giblets (gizzards, hearts, livers, dark meat turkey pieces) boiled and finely diced
• ½ Tbsp. poultry seasoning
• 1 Tbsp. Rubbed Sage
• ½ Tbsp. pepper
• 1 tsp. Salt (or to taste)

Spicy Mango Sauce:

• 1 cup Ripened Mango (med. dice)
• ½ cup sugar
• ¼ cup orange juice
• Guajillo Chili finely minced (or to taste)
• 1/4 cup cornstarch
• 1/4 cup water

1. In a medium sauté pan, brown bacon. Add the butter to melt. Add all the bell peppers, onions, and celery and sauté until tender. Set aside.

2. In a large mixing bowl add one bag of Mrs. Cubbison's dressing. Mix in chicken stock. Add giblets all sauté' ingredients and mix well. Stir in eggs. Set mixture aside.

3. In a small mixing bowl add Mango, sugar, orange juice and Chili (or to taste). Set aside.

4. Heavily butter 8 3-inch ring molds and place on sheet pan.

5. Add ½ cup of Dressing mixture to each mold.

6. Layer a thin layer of Mango mixture to each mold, keep1/4 cup for topping.

7. Place in a 375-degree oven and cook for 20 minutes or until done.

In a small saucepot dissolve cornstarch. Add remaining Mango Mixture and cook on a low flame until slightly thicken.

Top each serving with mango sauce and serve.

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