Pesto Lychee

Servings: 6

Prep Time: 20 min

Cook Time: 20 min



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


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


  1. Preheat the oven to 350°F.
  2. Create Roux by taking 1 oz of butter and 1 oz of flour, cook and stir until flour is cooked.
  3. 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.
  4. Puree button mushrooms, sauté in butter, shallots, thyme, red wine.
  5. Blanch spinach and shock in ice bath.
  6. Combine and blend to paste. Salt & pepper to taste.
  7. Toss in pesto with Mrs. Cubbison's basic recipe found on the box. Place on half sheet pan, bake for 5 minutes.
  8. 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