This week's featured recipe and tips by:

Monique "Moe" Eveland

Culinary Resource Center Coordinator, Central Market Shoreline

Moe realized she liked cooking after spending her early adulthood on the road, working in restaurants and learning how to create tasty meals not from recipes, but from what was on hand. After putting down some roots, she graduated from Seattle Culinary Academy at Seattle Central Community College, and then worked for caterers, dabbled in running a specialty food company and even ran a crepe place for five years. Her favorite way of cooking is seeing what she can concoct from what’s in the pantry.  She became culinary coordinator at Central Market Shoreline in 2008.

Serve alongside a roasted turkey or chicken, a pork chop or even a thick halibut steak and a glass of crisp white wine.

Try using Spanish chorizo instead of Serrano ham, and try adding some chopped kale or chard to this dish.

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Spanish-Style Stuffing


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  • 2 tablespoons extra-virgin olive oil
  • 1/4 pound diced Serrano ham or chorizo sausage
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup white wine
  • 6 pitted dried dates, thinly sliced
  • 2 large eggs, beaten
  • 3-4 cups chicken or turkey stock
  • 10 cups dried bread cubes or chunks
  • 2/3 cup Marcona almonds, roughly chopped
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons roughly chopped Italian parsley


Preheat oven to 350°F.
Heat olive oil in a skillet over medium-high heat. Add diced ham or chorizo and sauté until just beginning to brown. Add onion and garlic and sauté for one minute more. Add salt, pepper, wine and dates. Turn heat off and let pan cool slightly. In a large bowl, combine bread cubes and remaining ingredients. Add mixture from skillet and stir gently to mix evenly.
Spray a 9x13-inch glass baking pan with pan spray or coat lightly with olive oil. Place mixture in a baking pan and bake for 45 minutes, uncovered, on the middle shelf of the oven.

Recipe from Central Market Shoreline - Culinary Resource Center
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