45 min.
Medium
Medium
This Christmas stuffing is more than just a side dish; it's a family tradition. This recipe comes from my grandma Gloria, the woman who taught me that the kitchen is where memories are made. Every Christmas, this stuffing was the heart of our table, bringing together savory flavors, sweet dried fruits, crunchy nuts, and the warmth of cooking with love.... Read More
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Mixed ground meat
(50% pork / 50% beef) – 600 g (about 1.3 lb)
Apples
3 small diced
Olives
(50 g) finely chopped
Raisins
(50 g) chopped
Dried cranberries
(50 g)
Pineapple
(100 g) chopped
Celery
(100 g) finely chopped
Garlic cloves
4 minced
Almonds
(50 g) sliced or chopped
Walnuts
(50 g) chopped
Worcestershire sauce
(2 oz)
Ground black pepper
to taste
Salt
to taste
Olive oil
as needed for the skillet
45 min.
Wash and prep all produce before cooking. Dice the apples into small, even cubes. Finely chop the celery and garlic. Chop the olives, prunes, walnuts, and almonds. Tip: Keeping everything evenly chopped helps the stuffing cook evenly and gives it a better texture.
Heat a large skillet over medium heat. Add a drizzle of olive oil. Add the garlic and celery. Sauté for 1-2 minutes, until fragrant, but not browning.
Add the mixed ground beef and pork to the skillet. Cook for 5-7 minutes, breaking it apart with a ladle or spoon. Allow the meat to brown; this step lightly builds depth of flavor. Season with salt and black pepper to taste.
Stir in the following ingredients: Apples, Pineapple, Raisins, Prunes, Dried cranberries, Olives. Mix gently and cook for 3-4 minutes, allowing the fruit to soften and release its natural sweetness.
Add the walnuts and almonds. Pour in the Worcestershire sauce. Stir until everything is fully incorporated.
Add the white wine to the skillet. Reduce the heat to medium-low. Cook for 3-5 minutes, stirring occasionally, until the alcohol evaporates and the mixture becomes moist but not watery.
Taste and adjust salt and pepper if needed. Remove from heat and let the stuffing rest for 5 minutes before using.
Serving:
6
by Chef Marvin Piña
45 min.
Medium
Medium
This Christmas stuffing is more than just a side dish; it's a family tradition. This recipe comes from my grandma Gloria, the woman who taught me that the kitchen is where memories are made. Every Christmas, this stuffing was the heart of our table, bringing together savory flavors, sweet dried fruits, crunchy nuts, and the warmth of cooking with love. Made with a blend of ground beef and pork, apples, pineapple, dried fruits, nuts, and a touch of white wine, this stuffing delivers the perfect balance of sweet and savory. It's rich, comforting, and full of texture, exactly the kind of dish that turns a Christmas dinner into a moment you'll never forget. Whether you're serving it with turkey, pork loin, or as a standalone side, this recipe is the perfect accompaniment to your Christmas dinner, just like my grandma Gloria used to make it. Because every Christmas meal tells a story, and this one starts in my grandmother's kitchen.
45 min.
Medium
Medium
This Christmas stuffing is more than just a side dish; it's a family tradition. This recipe comes from my grandma Gloria, the woman who taught me that the kitchen is where memories are made. Every Christmas, this stuffing was the heart of our table, bringing together savory flavors, sweet dried fruits, crunchy nuts, and the warmth of cooking with love. Made with a blend of ground beef and pork, apples, pineapple, dried fruits, nuts, and a touch of white wine, this stuffing delivers the perfect balance of sweet and savory. It's rich, comforting, and full of texture, exactly the kind of dish that turns a Christmas dinner into a moment you'll never forget. Whether you're serving it with turkey, pork loin, or as a standalone side, this recipe is the perfect accompaniment to your Christmas dinner, just like my grandma Gloria used to make it. Because every Christmas meal tells a story, and this one starts in my grandmother's kitchen.
Mixed ground meat
(50% pork / 50% beef) – 600 g (about 1.3 lb)
Apples
3 small diced
Olives
(50 g) finely chopped
Raisins
(50 g) chopped
Dried cranberries
(50 g)
Pineapple
(100 g) chopped
Celery
(100 g) finely chopped
Garlic cloves
4 minced
Almonds
(50 g) sliced or chopped
Walnuts
(50 g) chopped
Worcestershire sauce
(2 oz)
Ground black pepper
to taste
Salt
to taste
Olive oil
as needed for the skillet
45 min.
Wash and prep all produce before cooking. Dice the apples into small, even cubes. Finely chop the celery and garlic. Chop the olives, prunes, walnuts, and almonds. Tip: Keeping everything evenly chopped helps the stuffing cook evenly and gives it a better texture.
Heat a large skillet over medium heat. Add a drizzle of olive oil. Add the garlic and celery. Sauté for 1-2 minutes, until fragrant, but not browning.
Add the mixed ground beef and pork to the skillet. Cook for 5-7 minutes, breaking it apart with a ladle or spoon. Allow the meat to brown; this step lightly builds depth of flavor. Season with salt and black pepper to taste.
Stir in the following ingredients: Apples, Pineapple, Raisins, Prunes, Dried cranberries, Olives. Mix gently and cook for 3-4 minutes, allowing the fruit to soften and release its natural sweetness.
Add the walnuts and almonds. Pour in the Worcestershire sauce. Stir until everything is fully incorporated.
Add the white wine to the skillet. Reduce the heat to medium-low. Cook for 3-5 minutes, stirring occasionally, until the alcohol evaporates and the mixture becomes moist but not watery.
Taste and adjust salt and pepper if needed. Remove from heat and let the stuffing rest for 5 minutes before using.
Serving:
6
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