antillean fruit and vegetable stuffing

Categories
Side dish
Fruit
Vegetables
Dress/stuff
Caribbean
Yield
8 servings
MeasureIngredient
6 cups 1/2" white bread cubes
  (about 11 slices)
1 cup Calabaza or butternut squash
  Cut in 1/2" cubes
8 slices Bacon, chopped
2 cups Vidalia onion(s)
  Finely chopped
1 cup Red bell pepper, chopped
1 cup Green bell pepper, chopped
1 tablespoon Garlic, minced
1 tablespoon Ginger
  Peeled and grated
Jalapeno chilies
  Seeded and minced
1½ cup Sliced mushrooms
1½ cup Papaya or mango
  Cut in 1/2-inch cubes
1 cup Pineapple, peeled
  Cored, cut in 1/2" cubes
1 cup Banana, sliced
2 cups Chicken broth
½ cup Dark rum
3 tablespoons Cilantro sprigs, chopped
2 tablespoons Basil leaves, chopped
1 tablespoon Soy sauce
1 cup Sour cream
2 tablespoons Lime juice

Preheat oven to 300 F.

In a large shallow baking pan spread bread cubes and bake in middle of oven until golden and crisp, 25-30 min.

Increase oven temperature to 350 F.

In a saucepan of boiling salted water cook squash until just tender, about 7 min, and drain in a colander.

In a deep heavy 12-inch skillet cook bacon over moderate heat, stirring occasionally, until crisp and transfer with a slotted spoon to a bowl. In fat remaining in skillet cook onion, bell peppers, garlic and ginger, stirring, until vegetable are softened. Add jalapenos and mushrooms and saute over moderately high heat, stirring, until liquid mushrooms give off is evaporated.

Add fruit, broth, rum, herbs, and soy sauce and bring mixture to a simmer. Stir in bread, squash, and bacon and remove skillet from heat. stir in sour cream, lime juice, and salt and pepper to taste and transfer to a 3-quart shallow baking dish. Bake in middle of oven for 35 min.

Source: Ottley's Plantation Inn Saint Kitts, West Indies

Gourmet Magazine

January 1996

Submitted By DIANE LAZARUS On 12-27-95

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