Chataigne Stuffing

Name: Chataigne Stuffing
Yield: Serves: 12-14
Ingredients: 2 to 3 pounds chataigne (jackfruit); Turkey giblets, finely chopped (optional); 2 fresh pimiento peppers, stemmed and finely chopped; or 2 tablespoons finely chopped jarred pimientos; or 1 teaspoon paprika; 1 tablespoon Maggi Spicy Seasoning; 2 teaspoons Hunt’s ketchup, or 2 teaspoons other brand ketchup mixed with ½ teaspoon sugar; 1 tablespoon butter; 1½ teaspoons green seasoning; 1 teaspoon soy sauce; ½ cup raisins; 1 tablespoon canola oil; 1 small onion, finely chopped; 3 cloves garlic, finely chopped

Preparation info

Serves:
12-14

Difficulty
Easy

Appears in

Sweet Hands

By Ramin Ganeshram

Published 2018

About

This unusual stuffing for your holiday bird is from Karen Felician of Maraval. Turkeys, imported from the United States, have become highly popular fare for Christmas and Easter in Trinidad & Tobago. This recipe makes enough stuffing for a 15-pound turkey.

Ingredients

2 to 3 pounds chataigne (jackfruit)
1½ teaspoons green seasoning
1<

Side dish
Easter
Christmas

Method

Place the chataignes in a large pot with water to cover and bring to a boil. Simmer until soft, about 30 minutes. Remove from the pan and peel.
Cut the chataignes in half and dig out the seeds. Peel the seeds and set aside. Cut the chataigne flesh into chunks and place in the bowl of a food processor with the peeled seeds, green seasoning, and Maggi seasoning. Pul