Vangie’s Famous Thanksgiving Stuffing

Relleno Para Pavo


Preparation info

  • Difficulty


  • 20


Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

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 doesn’t cook at Thanksgiving; I usually include all the other fixings and a homemade pumpkin pie. They are always so grateful; the smiles on their faces warm my heart.


  • 2 small pork chops
  • 1 teaspoon salt
  • 1 loaf (16 ounces) white bread slices
  • 1 pound bacon
  • 4 ounces Jimmy Dean premium pork sage sausage
  • 2 medium tomatoes, chopped
  • 1 small onion, finely chopped
  • 1 (32-ounce) carton chicken broth (recommend organic low sodium), plus more if needed
  • 2 sticks unsalted butter, plus another ½ stick for topping
  • 1 carrot, peeled and shredded in a food processor
  • 4 celery stalks, quartered and shredded in a food processor
  • 1 (6-ounce) bag (from a 12-ounce box) Mrs. Cubbison’s Classic Seasoned Dressing
  • 1 (2.25-ounce) can diced black olives
  • 1 teaspoon poultry seasoning
  • Ground black pepper to taste


Boil pork chops in some water with 1 teaspoon salt added until cooked all the way through, about 20 minutes. When cool, chop into small ¼-inch pieces and then finely chop in a food processor and set aside. Reserve cooking water.

Toast bread slices on a cookie sheet in the oven or in a toaster and when cool tear into small ½-inch pieces and set aside.

Chop bacon into ½-inch pieces and fry in a large skillet until cooked but not crispy; drain and set aside. Discard the drippings.

In the same skillet, cook the sausage, breaking it up or mashing with a potato masher as it cooks. Drain and set aside.

In the same skillet used for cooking the bacon and sausage, sauté the tomatoes and onion about 5 to 7 minutes. Add chopped pork chops, cooked bacon, and cooked sausage and stir together and simmer for a few minutes allowing the flavors to come together. Remove from heat and set aside to cool.

In a separate large pot, combine the chicken broth, butter, carrots, and celery. Let come to a boil. Add 1 bag of dressing (there are 2 in the box) and mix well. Remove from heat. Allow to cool.

In a large bowl, combine toasted bread pieces with the sausage mixture and dressing mixture. If this is too dry add some pork chop water or chicken broth, a little at a time.

Add black olives, poultry seasoning, and black pepper to taste. Mix well, cover, and refrigerate overnight, allowing the flavors to incorporate.

Preheat oven to 350 degrees F. Place stuffing in a 9x11-inch greased pan and add 4 to 6 pats of butter on top of the stuffing. Cover with aluminum foil. Bake for about 1 to 1½ hours, uncovering the last 10 to 15 minutes.


During Thanksgiving there are so many dishes that need oven time, you can always put your stuffing in a slow cooker. (Though I personally love the crunchy layer on the stuffing created the last 15 minutes in the oven.) If using a slow cooker, just spray slow cooker with non-stick cooking spray. Add stuffing and put 4 pats of unsalted butter on top of stuffing. Cook on high for about 1 hour until it gets to a boiling stage and bread expands, then lower temperature to low. This will keep it warm until it’s ready to be served (make sure it doesn’t burn on the sides).