Mom's Thanksgiving Stuffing-Dressing #stuffing #dressing #rellenodepavo #thanksgiving

Mom’s Stuffing Recipe-Thanksgiving

Mom's Thanksgiving Stuffing/Dressing #thanksgiving #dressing

This is my version of Mom’s  Thanksgiving stuffing recipe. It is not a Mexican recipe, but a pretty awesome recipe in my eyes. The story behind this recipe is that my Mom found it published in the LA. Times newspaper back in the 60’s. Thanksgiving celebration was a whole new thing for our family, since my parents were born in Mexico. But now, Thanksgiving would not be the same without this recipe. My job as a child was to dice up the green apple. My Mom knew I loved the green apple so much, she would always let me have part of the apple when I was done. Everytime I slice a green apple and smell the aroma, it takes me right back to those moments in Mom’s kitchen. While I was in Monterrey, Mexico in 2011, I prepared this special side dish to share with my tia and her family. They really enjoyed it. This is my most favorite recipe of all when it comes to Thanksgiving! I am positive mom used a special brand of bread stuffing found in California. I have never seen it here in New York where I live, so I always try to find similar ingredients. Happy Thanksgiving! Feliz Dia de Accion de Gracia! 

Mom's Thanksgiving Stuffing-Dressing #stuffing #thanksgiving #pinaenlacocina

So happy mt dad took some pictures with his polaroid camera to capture those special moments. 

Mom's Thanksgiving Stuffing-Dressing #thanksgiving #stuffing

Directions

Yields 8-10 Servings

Ingredients

1 pound ground chuck(beef)
1 pound Jimmy Dean Pork/Sage flavored sausage
1 medium white onion, diced
2 large carrots, diced
2 stalks celery, sliced or diced
1 green bell pepper, diced
1 small green apple, diced
1/3 cup slivered almonds
salt
pepper
garlic powder
1 teaspoon fresh thyme, finely chopped (my addition) 

14-16 ounces cornbread stuffing
5 cup low sodium chicken broth, more if needed

 

Directions


1. On medium/high heat, brown the  beef and pork sausage in a large dutch oven-style pot. Season with a little salt, pepper and garlic powder.
Once the beef and sausage is nicely browned and cooked through, add the onions, carrots, celery , bell pepper and thyme. Combine and cook for 7-9 minutes. Add the apple and almonds and cook for another few minutes. Fold in the bread stuffing and gradually mix in the chicken broth. If it seems too dry, add a little more broth. You want it to look moist so it does not dry out during the baking process. Taste for salt.


2. Place the stuffing in a large baking dish and bake in a 350  degree preheated oven until warmed through and top is nicely browned and the bread looks toasted. Grab a fork! Lol! Let it sit for a few minutes before serving. It will be very hot! Back in the day, Mom used to stuff the turkey with this recipe and cook part of it in a small baking dish. I rarely cook a whole turkey and prefer to bake it in a pan instead of inside of the turkey.

Mom's Thanksgiving Stuffing-Dressing #stuffing #thanksgiving #rellenodepavo

When I cannot find the sausage with sage, I just add some powdered sage. For this recipe, I would add about 1/2 of a teaspoon when cooking the meat. 

Mom's Thanksgiving Stuffing-Dressing #thanksgiving #stuffing #rellenodepavo

Before baking

Mom's Thanksgiving Stuffing-Dressing #stuffing #thanksgiving #rellenodepavo

After Baking

Mom's Thanksgiving Stuffing-Dressing #stuffing #dressing #rellenodepavo #thanksgiving

I don’t think I mixed it well enough, lol! One side looks like it has more bread stuffing! 

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