 Guaranteed To Spice Up Thanksgiving Rudy Garcia, past President of Chef de Cuisine's Los Angeles chapter of the American Culinary Federation and executive chef instructor at Los Angeles Mission College Culinary Arts Department has been tantalizing taste buds for over a decade with his signature method of combining multi-layers of flavor, color, and texture. Rudy's credentials include membership in the elite society of the American Academy of Chefs. Garcia marries tradition with innovation in this Latino infused recipe for Confetti Cornbread Stuffing. Confetti Cornbread Stuffing 1 Box (2 6oz bags) Mrs. Cubbinson's Corn Bread Stuffin' 1 cup green bell pepper 1 cup yellow bell pepper 1 cup red bell pepper 1 cup chopped onion 1 cup chopped celery 1 cup chopped cilantro 2 tablespoons minced garlic 1 cup chicken broth or stock 1 cup melted butter or margarine 1 16oz can whole kernel corn 1 bunch green onions thinly sliced Note: for extra Latino flavor add 16oz can Ortega chilies drained Combine peppers, onion, garlic, and celery. Briefly sauté the vegetables in the melted butter until transparent. Add corn and chili peppers if desired and cook for a few more minutes. Remove from heat. Take two packages of stuffin' mix, put in a large mixing bowl, and combine with the vegetables. Add the green onion and cilantro. Let dressing cool before placing in turkey or for a casserole put in a greased casserole dish and bake 30-45 minutes in 350-degree oven. Makes 10-12 1/2-cup servings. |
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