South Florida Stuffing With Mango and Cuban Bread | CookOS

South Florida Stuffing

Name: South Florida Stuffing With Mango and Cuban Bread
Yield: 4 servings
Ingredients: 3 cups of day old cuban bread, cubed; 3 cups of day old French bread, cubed; 3 cups of day old challah, cubed; 1 large onion, medium dice; 1 cup celery, small dice; 1/2-3/4 cup raisins soaked in sweet wine; 1/2-3/4 cup slightly green mango (diced); 1/2 cup chopped nuts (your choice, I like macadamias); 1/4 cup chopped cilantro; 2 cloves minced garlic; 1 minced jalapeno (more if you like); 1/2 tsp cumin; 1/2 tsp dried thyme; 1/2 tsp dried oregano; 1-2 tsp salt; 1 tsp fresh ground black pepper; 2-3 cups chicken broth; 1-2 sticks of butter melted; 1/2 cup cream or 1/2 cup unsweetened coconut milk; 2 eggs, beaten

South Florida Stuffing blends Cuban, French, and challah breads with fresh mango, raisins, and macadamia nuts for a sweet and savory regional twist on classic holiday dressing. This multigenerational family recipe captures Florida's diverse cultural heritage in a single dish.

🏷️Stuffing 🏷️Raisin recipes 🏷️Mango 🏷️Main dish 🏷️Jalapeno recipes Easy main dish

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Total

Servings

Difficulty

Medium

Est. Cost

$35–$58

Recipe Source

View original recipe

From Food Network · by Food Network

Ingredients

3 cups of day old cuban bread, cubed
3 cups of day old French bread, cubed
3 cups of day old challah, cubed
1 large onion, medium dice
1 cup celery, small dice
1/2-3/4 cup raisins soaked in sweet wine
1/2-3/4 cup slightly green mango (diced)
1/2 cup chopped nuts (your choice, I like macadamias)
1/4 cup chopped cilantro
2 cloves minced garlic
1 minced jalapeno (more if you like)
1/2 tsp cumin
1/2 tsp dried thyme
1/2 tsp dried oregano
1-2 tsp salt
1 tsp fresh ground black pepper
2-3 cups chicken broth
1-2 sticks of butter melted
1/2 cup cream or 1/2 cup unsweetened coconut milk
2 eggs, beaten

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Instructions

1
In a large bowl, thoroughly mix all the dry ingredients.
2
Mix the melted butter, chicken broth, cream or coconut milk, and eggs. Pour over dry ingredients and mix well. Turn into greased pan and bake for about 1 hour at 350 degrees.

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Tips & Notes

Pro tips

Use day-old bread exclusively—fresh bread becomes mushy. Cube uniformly so all pieces toast and absorb liquid evenly.
Dice the mango small and add it near the end of mixing to prevent it from breaking apart or releasing too much juice.
Toast the cubed bread lightly in a 300°F oven for 10–15 minutes before assembling to add crispness and prevent sogginess.
Reserve some soaking liquid from the wine-plumped raisins to add moisture if the stuffing seems dry.

Substitutions

Cuban bread → Mexican bolillo or Italian ciabatta (similar structure and absorption)
Slightly green mango → diced pineapple or papaya (tropical flavor, similar texture)
Macadamia nuts → candied pecans or roasted cashews (keeps sweetness in balance)
Cilantro → flat-leaf parsley (milder, avoids herb clash if you dislike cilantro)

Storage & make-ahead

Cover and refrigerate leftover stuffing for up to 3 days. Reheat covered at 325°F for 20–25 minutes until warmed through.

Common Questions

Can I make South Florida Stuffing ahead of time?

Yes. Assemble the stuffing in a baking dish the night before, cover, refrigerate, then bake covered at 350°F for 45–50 minutes, uncovered for 10–15 minutes to crisp the top.

What type of mango works best?

Use slightly green (underripe) mango for tartness and firmness; it won't break down during mixing. Ataulfo or Kent varieties hold their texture well.

Can I substitute the macadamia nuts?

Yes. Pecans, walnuts, or pine nuts work well. Avoid nuts with strong flavors that compete with the mango and raisins.

What wine should I use to soak the raisins?

Sweet wine like moscato, Riesling, or even a sweet sherry works. Soak raisins for at least 30 minutes or overnight to plump them.

How much liquid do I need to bind the stuffing?

The recipe doesn't specify broth; start with 2–3 cups warm chicken or vegetable broth, mixed in gradually until the bread cubes are moist but not soggy.