Cassava-Bread Stuffing with Longaniza

Cassava bread is a flat unleavened bread made from yuca. Longaniza is a pork sausage often used in Mexico and Caribbean countries, and is generally seasoned with paprika, cinnamon, aniseed, garlic, and vinegar.

INGREDIENTS:
½ lb. longaniza, removed from casing
1 large Spanish onion, medium chopped
4 carrots, trimmed, peeled and medium-chopped
5 stalks celery, medium-chopped
3 cloves minced garlic
8 oz. cassava bread, broken into nit sized pieces
2 cups chicken broth
2 tablespoons butter, divided
Salt and freshly ground pepper to taste

DIRECTIONS:
1. Preheat oven to 375 degrees.
2. In a large pan, sauté longaniza, breaking up with wooden spoon; stir until lightly browned.
3. Add onions, celery, carrots, and garlic and cook over medium heat until the onions and celery are wilted and transparent.
4. Crumble cassava bread into sauté pan and stir to mix completely.
5. Pour chicken broth over contents of pan and stir so bread soaks up broth.
6. Butter baking dish and transfer contents of pan to prepared dish.
7. Dot mixture with remaining butter.
8. Add a little salt and pepper. (You wont need much because longaniza is highly seasoned).
9. Cover with aluminum foil and bake for 20 minutes.
10. Uncover and bake another 15-20 minutes , until golden and crisp on top.

** You can substitute longaniza for Italian sausage heavily seasoned with garlic and pepper, and for cassava bread, you can stale tortillas or tortilla chips.

Serves 8
Adapted from LATINA 2005

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