Pesto Lychee

Servings: 6

Prep Time: 20 min

Cook Time: 20 min

Ingredients

Veloute:

1 1/2 cup; chicken stock

1 oz; Butter

1 oz; Flour

8 oz; Lychee with juice

1/2 cup; Parmesan

1 cup; Button Mushrooms

5 oz; Butter

1 Shallot

1/2 oz; Thyme

1 oz; Red Wine


Pesto:

1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing

2 cups; Spinach

2 oz; Almonds (toasted)

1 Shallot

2 cloves; Garlic

1 cup; Olive Oil

Directions

  • Preheat the oven to 350°F.
  • Create Roux by taking 1 oz of butter and 1 oz of flour, cook and stir until flour is cooked.
  • Place 1 1/2 cup of stock and apply seasoning. Stir until sauce thickens minced lychee and reduce with juice to a half and combine to veloute.
  • Puree button mushrooms, sauté in butter, shallots, thyme, red wine.
  • Blanch spinach and shock in ice bath.
  • Combine and blend to paste. Salt & pepper to taste.
  • Toss in pesto with Mrs. Cubbison's basic recipe found on the box. Place on half sheet pan, bake for 5 minutes.
  • Place in greased casserole dish and pour veloute over the dressing. Bake on middle rack of preheated 350°F oven for 15 minutes until internal temperature reaches 165°F.

This recipe comes courtesy of:
Gary Van Nguyen - 2nd Place Winner - Mrs. Cubbison's Recipe Contest 2008
Los Angeles Trade Tech Culinary School's 11th Annual Student Chef Thanksgiving Stuffing Cook-Off