"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Relleno de Pan para el pavo Recipe

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This recipe for Relleno de Pan para el pavo, by , is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Barbara Berrocal


12-oz. pieces whole wheat bread, cut into 1/2 inch cubes (about 7 cups).

14 t. unsalted butter

2 large white onions, chopped

2 ribs celery, chopped

1 bulb fennel, cored and chopped

4 apples, cored and chopped

4 cloves garlic, finely chopped

2 poblano chilles, roasted, peeled, stemmed, seeded and chopped

6 oz. pitted prunes (about 26) halves

1/4 t. ground cumin

3/4 t. freshly ground glack pepper, plus more to taste

1/2 .up finely chopped flat-leaf parsley leaves

2 t. orange zest

Kosher salt

3 eggs, lightly beaten

1. Heat over to 400 degrees

2. Spread the bread cubes on a large backing sheet and bake until slightly toasted and dry, about 15 min.

3. Transfer to a larg bowl and set aside. Melt the butter in an 8o-at. Durch oven over medium-high heat. Add onion, celery and fennel abount 15 min. Add chille and apples and cook 10 min. Add all rest ingredients.

4. Mix everything together with bread in a pan and cool 10 min. and add eggs.

5. Transfer it to 2-qtr oval baking dish and back until browned and bubbly, about 1 hour and 15 min. Cool and serve.




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