2 ts Olive oil
1 Clove garlic; minced
1/2 c Butternut squash; diced
1/4 c Carrots; diced
1/4 c Sundried tomatoes; diced
1/4 c Chorizo sausage; cooked,
-drained, and crumbled
2 ts Ground cumin
2 tb White bread crumbs
1/2 c Stale cornbread; crumbled
1 Egg; beaten
1 oz Turkey or chicken stock; (up
-to 2)
Salt and pepper to taste
Preheat oven to 350 degrees. Heat olive oil in pan. Saute garlic until
soft. Add squash and carrots, sauteing until tender. Add cumin, salt and
pepper. Add tomatoes and warm but do not overcook. Set aside to cool.
Combine cornbread, bread crumbs and Chorizo in a bowl. Add vegetable
mixture and, using two forks, toss together. Add egg. Toss to mix. Add
small amounts of stock, tossing mixture to achieve stuffing consistency.
Bake in covered dish in 350 degree oven for 30 minutes. Optional
preparation: Spread stuffing onto turkey scallopini and roll up, tucking
edge under roll. Roast in 350 degree oven for
25 minutes. Slice and serve.
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Yields
4 Servings