Mike Morales from Sunda New Asian made Street Corn Stuffing. Today's recipe is part of Sunda's East meets West Thanksgiving Dinner At-Home menu. Get more information or place an order at https://sundanewasian.com/events/thanksgiving/. Sunda New Asian is located at 592 12th Avenue South. Get details online at www.sundanewasian.com.
Street Corn Stuffing
Ingredients:
2 LOAVES - BRIOCHE BREAD OR TEXAS TOAST, CUT INTO CUBES
½ LB - BUTTER, MELTED
2 TBLS - GARLIC POWDER
1 CAN - COCONUT CREAM
2 TBLS - SAMBAL CHILI PASTE
4 CUPS - CORN OFF THE COBB (SUBSTITUTE FROZEN IF NEEDED)
½ CUP - CHOPPED CELERY
½ CUP - CHOPPED ONION
¼ CUP - CHOPPED SCALLIONS
2 CUPS - CHICKEN STOCK
¼ CUP - CANOLA OIL
Instructions:
1. PREHEAT OVEN TO 350 DEGREES
2. MIX GARLIC POWDER INTO THE MELTED BUTTER. IN A BOWL ADD BREAD CUBES AND MIX IN MELTED BUTTER MIXTURE UNTIL ALL INCORPORATED. PLACE IN A BAKING PAN AND BAKE UNTIL GOLDEN BROWN ABOUT 8-10 MINS. NOTE: THE BREAD SHOULD BE DRY
3. IN A LARGE, SHALLOW POT, ADD CANOLA OIL, AND SWEAT ONIONS AND CELERY. ONCE TRANSLUCENT ADD THE CORN.
4. ADD TOASTED BREAD TO THE POT ALONG WITH THE REST OF THE INGREDIENTS, EXCEPT THE CHICKEN STOCK
5. SLOWLY INCORPORATE THE CHICKEN STOCK JUST TO SOFTEN THE BREAD.
6. NOTE: ONLY ADD THE CHICKEN STOCK UNTIL THE BREAD HAS SOAKED THROUGH
7. PLACE THE MIXTURE IN A GREASED PAN AND BAKE IN A 350 DEGREE OVEN FOR 20 MINUTES.
