Stuffing

I’ve tried and gracefully failed at making stuffing for the past two years! I learned a lot from my mistakes. For instance, I’m not at the level to use fresh bread in my stuffing. Stick to the box stuffing Claudia!

boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com

I was even too scared to document the stuffing I made for friendsgiving out of fear that I’d have evidence of my tragedy. I recreated the stuffing to take pictures of it for the blog (does that make me a #blogger ?).

Brother-in-law Approved Stuffing

Ingredients

  • box of stuffing
  • bacon
  • breakfast sausage
  • red bell peppers
  • yellow bell peppers
  • orange bell peppers
  • two onions
  • 4 celery sticks
  • stick of butter
  • chicken stock
  • stick of butter
  • salt + pepper + sazon complete to taste

Directions

  1. Chop all the vegetables, slice the sausage and cut the bacon
  2. In a large cast iron pot, heat the chopped onions and seasoning until they become translucent
  3. Add the bacon and sausage to the pot, cook the meat as crispy as you please
  4. Add the butter and 1.5 cups chicken stock, bring the pot to a boil
  5. Add the chopped vegetables and boxed stuffing
  6. Cook per box instructions or covered for 5 minutes
  7. Transfer the stuffing into an oven safe dish
  8. Bake the stuffing in the oven for 20 minutes
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
heat olive oil in the cast iron pot
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
add the chopped onions, salt, pepper and sazon completo
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
FYI: don’t add too much salt, the bacon + sausage will already have lots of sodium
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
slice the bacon into bite size strips and peal them apart before dropping into the pot
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
I used maple syrup breakfast sausage to balance out the saltiness
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
let it cook
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
add the stock and unsalted butter, let it come to a boil
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
this is the boxed stuffing from aldi used
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
once boiling add the chopped veggies because no one likes soggy veggies
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
give it a good stir
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
add the boxed stuffing mix
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
give it a good stir, cover and let it cook for 5 minutes
boxed stuffing, simple stuffing, thanksgiving, mortarandpastel.com
transfer your creation to an oven safe dish

The stuffing can be made ahead of time by not baking it. One can make it earlier in the day and let it sit at room temperature until ready to serve. One can also refrigerate the stuffing ahead of time. Just let the stuffing get to room temperature before placing it in the oven for 20 minutes.

This stuffing recipe isn’t ground breaking or revolutionary, but it might make your Cuban grandmother purse her lips. She’ll approve of it, but won’t ever tell you.

Need table setting inspiration? Check out this blog post.


One thought on “Stuffing

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