# @eater on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DCXpQ2DyATx
- **Gondola URL:** https://gondola.cc/posts/75539935-eater-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/9e2849f987.jpg
- **Posted:** 2024-11-14T23:01:18.000+00:00
- **Account Owner:** Eater (@eater) — https://gondola.cc/eater

## Caption

#ad It’s #SidesSeason! Learn how mikabites creates a Miami-inspired Cuban Thanksgiving stuffing. campbells #CampbellsPartner

Ingredients:
1 1/2 loaf of day old Cuban bread, diced
3 stalks of celery, diced
1 yellow onion, diced
3 garlic cloves, finely minced
2 tbs of minced fresh rosemary
2 tbs of minced fresh thyme
2 tbs of minced fresh parsley
4 tbsp. of butter
salt and pepper to taste
2 cans (10.5oz each) Campbell’s® French Onion Soup
½ cup chicken stock
2 cups of chopped fried sweet plantains
1 ½ cup crispy chicharrones

Instructions:
In a large dutch oven over medium heat place your butter, onion, garlic and celery. Saute until onions are translucent, about 7-8 minutes. Stir in the chopped rosemary, thyme and parsley. To this mixture now add the chicken stock and Campbell’s® French Onion Soup and stir again. Taste for salt & pepper and season accordingly.

Place your chopped bread into a greased  9x13 casserole dish. Pour the french onion soup mixture previously made all over the bread along with the sweet plantains and carefully stir the bread to ensure the plantains are evenly spread out and the bread is evenly coated and wet. Top this off with a few more chopped fresh herbs and cover with aluminum foil.

Place in the oven at 350° for 50 Minutes. After 30 minutes, take off the aluminum foil and place it back in the oven until it’s ready and nice and golden brown. Once it’s ready, top it off with the crispy chicharrones.

## Stats

- **Views:** 0
- **Likes:** 241
- **Shares:** 0
- **Comments:** 3

## Tags

campbellspartner, sidesseason, ad

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