Name: Vangie’s Famous Thanksgiving Stuffing (Relleno Para Pavo)
Yield: 20 Servings
Cuisine: Mexican
Ingredients: 1 loaf (16 ounces) white bread slices; 2 sticks unsalted butter, plus another ½ stick for topping; 1 carrot, peeled and shredded in a food processor; 1 (2.25-ounce) can diced black olives; 1 (32-ounce) carton chicken broth (recommend organic low sodium), plus more if needed; 1 teaspoon salt; 4 celery stalks, quartered and shredded in a food processor; 2 small pork chops; 1 pound bacon; 4 ounces Jimmy Dean premium pork sage sausage; 2 medium tomatoes, chopped; 1 small onion, finely chopped; 1 teaspoon poultry seasoning; Ground black pepper to taste

Preparation info

20
Servings

Difficulty
Medium

Appears in

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

About

When I started making stuffing I was just 13 years old. I began with helping my older sisters by doing all the chopping. Over the years I changed some of the ingredients and finally came up with this recipe. Having made this recipe for years, it is engrained in my memory. Mi mamá loved my stuffing and so do my children and grandchildren. I usually double this recipe to give some away to neighbors or anyone else who doe