It’s not Thanksgiving without STUFFING…

It feels like just yesterday, I was preparing my cooler for the beach and now Thanksgiving is exactly in one week.  Where did all these months go?  It’s amazing how time flies.

On a different note…

Who doesn’t like stuffing with their turkey?  For the past thirty-one years, my mother, has been making her special stuffing.  It’s delicious and my husband’s favorite.  His only request is that she makes enough for him to take home for the next few days. 😉  My mother has agreed to let me share her famous recipe.  #thankyou

Recipe for stuffing:

1 packet of Sazón with culantro & achiote

1/4 lb of butter or margarine

1 large onion-chopped

3/4 lb grounded pork

1/4 lb grounded cooking ham

6 slices of white bread without the trimming

3/4 cup of milk

1/2 cup of almonds and walnuts chopped

2 hard boiled eggs chopped

1/2 cup of white cooking wine

2 tsp of salt

1/2 cup of apple sauce

Preparation:

In a large skillet, melt butter and cook chopped onions for a about 2 minutes.  Add grounded pork and ham, stir well.  Soak bread in milk first then add to skillet with the almonds, walnuts and chopped boiled eggs.  Stir well.  Add the cooking wine and packet of sazón and salt. Stir well.  Finally add apple sauce.  Cover and let cook for 5 minutes on medium.

** If you are preparing stuffing the night before, once cool – place in container and refrigerate and once you’re ready to cook turkey – remove and stuff away. 😉

** If you are preparing stuffing on same day, once done, remove from heat, let cool and stuff your turkey.

For my non-English speaking friends.

Relleno para el Pavo:

1 sobresito de Sazón con azafrán

1/4 lb de mantequilla o margarina

1 cebolla grande

3/4 lb carne de cerdo molido

1/4 lb jamón de cocinar molido

6 rebanada de pan blanco-sin la corteza

3/4 taza de leche

1/2 taza de nueces y almendras-picaditos

2 huevos duros picaditos

1/2 taza de vino seco (blanco)

2 cucharaditas de sal

1/2 taza de salsa de manzana

Preparación:

En un sartén derrita la mantequilla y sofría la cebolla bien picadita por unos minutos.  Añade la carne de cerdo y jamón molida.  Revuélvelo bien.  Remoja el pan en la leche y añadelos tambien junto con las almendras, nueces y los huevos duros picaditos.  Revuelve nuevamente.  Echale el vino seco y sobrecito de sazón con azafrán y añada la sal.  Por último, añada la salsa de manzana.  Cocínelo por cinco minutos a fuego mediano tapado.

** Si vas a preparar  un dia antes, deja enfriar y poner en el refrigerador.

** Si lo preparas el mismo dia q vas hacer el pavo, cuando lo saques del fuego ya puedes rellenar el pavo.

Special thanks to my wonderful mother for letting me share her recipe.   Hope you enjoy it!

Happy Cooking all!

Until tomorrow… Peace & Love xoxx

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5 thoughts on “It’s not Thanksgiving without STUFFING…

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