Recipe: Mexican Thanksgiving Stuffing By Chef Ryan Rose

Looking for a unique and delicious dish to make for Thanksgiving? Chef Ryan Rose shares his Mexican Thanksgiving stuffing recipe below!

Published on SacBee.com

INGREDIENTS

1 loaf rustic ciabatta bread

Olive oil

Salt

1 butternut squash

1 onion, diced

3 stalks celery, diced

10 garlic cloves, diced

2 carrots, peeled and diced

3 slices bacon

1 stalk rosemary

1 bunch thyme

4 cups cream

1 chipotle pepper, finely chopped

2 eggs

INSTRUCTIONS

Preheat oven to 350 degrees. Cube the ciabatta bread. Place in a mixing bowl and lightly coat with olive oil and salt. Place on a baking sheet and brown in the oven. Remove once crunchy. Reserve a fourth of the bread and grind to make bread crumbs; set aside.

Peel the squash and cut in half lengthwise and remove seeds. Place one half on a baking sheet coated lightly with oil and salt and bake until fork tender, then purée. Cut the other half into 1/2-inch cubes.

In a sauté pan, sweat off the onion, celery, garlic and carrot. Season. Once caramelized, remove from pan and reserve. In the same pan, sauté the cubed squash with the bacon, rosemary and thyme. Season with salt. While doing so, boil the cream with the chipotle pepper and salt to taste. Remove from heat.

Once cream mixture has cooled, add to a bowl and mix in eggs and puréed squash. Season. In a casserole dish, mix together bread along with all the sautéed vegetables. Pour cream mixture over the top. Sprinkle with reserved bread crumbs. Top with foil and place into oven for 35 minutes. Then remove foil and cook for another 15 minutes or until the top has crusted.