| Level: | Intermediate |
| Total: | 2 hr 23 min |
| Prep: | 1 hr |
| Inactive: | 10 min |
| Cook: | 1 hr 13 min |
| Yield: | 12 to 14 servings |
Ingredients
- 10 large eggs
- 1 cup (2 sticks) unsalted butter, divided
- 1 1/2 pounds ground beef (ground 3 times)
- 1 1/2 pounds ground pork (ground 3 times)
- 3 large yellow onions, finely chopped
- 15 garlic cloves, finely chopped
- 1 cup steak sauce
- 1/2 cup apple cider vinegar
- 1 lemon, zested
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 red bell pepper, seeded, ribbed and finely chopped
- 1 green bell pepper, seeded, ribbed and finely chopped
- 5 celery stalks, thinly sliced
- 4 bunches scallions, white and light green parts only, finely chopped (about 1 1/2 cups)
- 1 (6-ounce) can tomato paste
- 5 slices white bread
- 1/3 cup milk
- 1 pound cooked Italian sausage, sliced
- 1 cup raisins
- 1 cup finely chopped flat-leaf parsley
- 1 cup small pimento-stuffed olives
Instructions
- To prepare the stuffing: Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover, and turn off the heat. Let the eggs sit for 10 minutes. Set aside to cool completely before peeling and chopping.
- Melt 1/2 cup (1 stick) of the butter in a large pot over medium heat. Add the beef and pork; cook until the meat is starting to brown, about 15 minutes. Add 1/2 cup of the chopped onions and half of the chopped garlic, along with the steak sauce, vinegar, lemon zest, cumin, and oregano; season with salt and pepper. Cook, stirring often, until the onions are completely tender and the meat is cooked through, 30 minutes. Turn off the heat and transfer the meat mixture to a large bowl to cool. The meat base can be made up to 1 day in advance. You may cover with plastic wrap and refrigerate until you’re ready to make the rest of the stuffing.
- To the same large pot, melt the remaining 1/2 cup (1 stick) of butter over medium heat. Stir in the remaining onions and garlic, along with the bell peppers, celery, and scallions. Add the tomato paste and cook until the vegetables have softened, about 15 minutes. Soak the bread in the milk for 3 minutes. Squeeze as much liquid from the bread as you can and then crumble it into the pot. Add the meat mixture back into the pot, along with the chopped eggs, sausage, raisins, parsley, and olives and mix to combine.
- Preheat the oven to 350 degrees F.
- Transfer the stuffing to a buttered casserole dish and bake for 20 to 30 minutes until the top is nicely browned. Serve with roast turkey.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 669 |
| Total Fat | 47 g |
| Saturated Fat | 20 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Sugar | 13 g |
| Protein | 31 g |
| Cholesterol | 256 mg |
| Sodium | 1065 mg |
Reviews
Did not like it at all.
But might be because I did not have steak sauce and replace it with Worcestershire & some ketchup -hence the 3 stars. Tasted too “busy”.
This is a recipe we’ve been using for 10 years strong. I can’t get over it! The lemon zest and steak sauce give it so much flavor. By the way, we gave it a twist and replaced the Italian sausage for ground chorizo, it’s sooooo good !!
I love this recipe and my family love it too
This recipe is awesome! I’ve been making it for the past two years and I don’t get tired of it!!!!!
This is the most delicious stuffing i ever tasted… My husband and I, have used this recipe it for the last 3 years… I look forward to make it again this year… thank you for the great recipe.
This is a delicious latin thanksgiving stuffing recipe, but you have to like meat! Nothing else wrong with it. Thank you.
This is really delicious, but really NOT like a stuffing or dressing which is why I rated it 4 *. I can see what one reader commented that she used the remainder for lasagne,,,(I thought it odd when I read it but now I see why! My sweety does not like dressing but WILL love this. I followed this to the letter EXCEPT that I made 1/3 of the quantity and I still have enough for 8-10 people. It’s for a huge crowd. The bread to meat recipe is way too low however and I added extra proportionately.
Finally: you don’t NEED that butter. I cooked mine just with the juices that rendered from the meat and dotted the top with two tabs of butter and it’s really moist!
Not sure if I’ll ever make this again. It takes a long while to get it all assembled!
Finally: you don’t NEED that butter. I cooked mine just with the juices that rendered from the meat and dotted the top with two tabs of butter and it’s really moist!
Not sure if I’ll ever make this again. It takes a long while to get it all assembled!
I made this recipe for Thanksgiving and it was so good I have been thinking about it ever since. I’m sure that anyone who gives it a try will love it. The people who claim they didn’t like this recipe, don’t exactly say they went through the trouble to make it, nor do they say they tasted it. Hmmm…..hating the unknown isn’t there a name for that?
I made this recipes this past Thanksgiving and my entire family loved it, even the kiddies! I can not wait for a new season of Simply Delicioso!!! Hopefully it starts soon!
This was a great side dish – I would not really call this”stuffing” because it had such little bread, though. Next time I would drain the meat (I used meatloaf mix of ground beef, ground pork and ground veal and skipped the sausage) after I brown it without using the butter. The flavors are incredible! and very pretty together. I used some of this recipe leftover to make lasagna a few days after Thanksgiving. Oh my goodness — so delicious. You won’ regret making this recipe.