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Plantain-Chorizo Dressing

3/4 cup diced dried mango
1/4 cup dark rum
2 tablespoons olive oil
1 1/4 pounds thin-sliced chorizo
1 ripe plantain, peeled and diced
1 1/2 cups diced onion
1 1/2 cups diced celery
3/4 cup peeled, seeded and diced calabaza
2 tablespoons minced garlic
1/4 cup diced tomatoes
3 tablespoons fresh thyme leaves, minced
3 cups canned coconut milk
1 1/2 cups stock
1/4 cup butter, melted
10 cups diced egg bread
1 teaspoon ground nutmeg
salt
freshly ground black pepper
3 eggs, beaten

Soak dried mangos in rum for 20 minutes.

Heat olive in in a skillet over high medium heat. Add chorizo and
brown, stirring often. Drain fat. Add plantains, onions, celery,
calabaza and garlic. Reduce heat and saute for 15 minutes or until
onions are translucent.

Transfer to a large plastic or glass bowl. Stir in tomatoes, thyme,
coconut milk, stock, butter and mangos with rum. Stir in diced
bread. Season with nutmeg, salt and pepper. Fold in eggs.

Transfer dressing to an oiled 9 x 13 x 2-inch baking dish. Cover
with foil. Bake for 45 mionutes at 375F. Makes 10 to 12 servings.

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