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harddough-bread-stuffingBy Minna LaFortune

News Americas, NEW YORK, NY,Weds. Nov. 22, 2017: It’s the week of Thanksgiving and it’s time to plan the thanksgiving meal for Thursday, if you haven’t already.

The following menu will be served at my Thanksgiving Dinner.
Fish tea

Watercress, raisin and apple salad

Main Course
Coconut Pumpkin rice
Roasted Turkey with Garlic Gravy
Italian sausage/Jamaican hard-dough bread stuffing
Macaroni and cheese casserole
Buttered steam Cabbage, string beans  and carrots vegetable medley

Sweet potato pudding
Tropical fruit punch

Today I will share with you my Recipe for Italian Sausage and Jamaican Hard-dough Bread Stuffing.

I pack hot Italian Sausage
I/2 Jamaican Hard dough Bread (cubed and toasted  )
2 large onions (chopped finely)
3 cloves of garlic (chopped finely )
1/2  lb scallion (chopped finely)
3 sprigs thyme
4 eggs (beaten)
2 pints of chicken stock
2 cups of corn
Black pepper
1/2 teaspoon chopped Scotch bonnet pepper
1/4 butter (melted)

Remove the skins from the sausage and sauté the sausage meat in a large Dutch pot
In the same pot , add the onions, garlic, thyme, Scotch bonnet pepper and scallion.
Add the toasted cubed Jamaican Hard dough bread.
Add the melted butter.
Add the chicken stock (stock should be at room temperature)
Add the beaten eggs
Mix  all the ingredients thoroughly.
Add the corn.

Mix thoroughly.
Add pepper and salt.
Pour mixture in a Pyrex dish.
Bake in oven at 350 degrees for 45 mins.

Bon Appetite and Happy Thanks Giving!



EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president of the  Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at

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