Name: Plantain chorizo Dressing
Ingredients: 3/4 cup diced dried mango; 1/4 cup dark rum; 2 tablespoon olive oil; 1 1/4 pound thin-sliced chorizo; 1 ripe plantain, peeled and diced; 1 1/2 cup diced onion; 1 1/2 cup diced celery; 3/4 cup peeled, seeded and diced calabaza; 2 tablespoon minced garlic; 1/4 cup diced tomatoes; 3 tablespoon fresh thyme leaves, minced; 3 cup canned coconut milk; 1 1/2 cup stock; 1/4 cup butter, melted; 10 cup diced egg bread; 1 teaspoon ground nutmeg; salt; freshly ground black pepper; 3 eggs, beaten

Plantain chorizo Dressing

Ingredients

3/4 cup diced dried mango
1/4 cup dark rum
2 tablespoons olive oil
1 1/4 pound thin-sliced chorizo
1 ripe plantain, peeled and diced
1 1/2 cup diced onion
1 1/2 cup diced celery
3/4 cup peeled, seeded and diced calabaza
2 tablespoons minced garlic
1/4 cup diced tomatoes
3 tablespoons fresh thyme leaves, minced
3 cups canned coconut milk
1 1/2 cup stock
1/4 cup butter, melted
10 cups diced egg bread
1 teaspoon ground nutmeg
salt
freshly ground black pepper
3 eggs, beaten

Instructions

Soak dried mangos in rum for 20 minutes. Heat olive in in a skillet over high medium heat. Add chorizo and brown, stirring often. Drain fat. Add plantains, onions, celery, calabaza and garlic. Reduce heat and saute for 15 minutes or until onions are translucent. Transfer to a large plastic or glass bowl. Stir in tomatoes, thyme, coconut milk, stock, butter and mangos with rum. Stir in diced bread. Season with nutmeg, salt and pepper. Fold in eggs. Transfer dressing to an oiled 9 x 13 x 2-inch baking dish. Cover with foil. Bake for 45 mionutes at 375F. Makes 10 to 12 servings.