We caught Ingrid Hoffmann on the telly last week doing a holiday special and insisted she share two of the more delicious-looking recipes she demonstrated: three-meat stuffing and cranberry sauce with passion fruit.
Today we've got her mom's stuffing recipe, to which she noted, "If you don't have a meat grinder at home, become friends with the butcher at your grocery store and ask him or her to run the meat through the grinder a few extra times for you." Otherwise, the stuffing gets too grainy, she added. Eww.
If you can't get enough of this Latina spitfire, catch the new season of Delicioso, now an hourlong cooking and lifestyle show, Saturdays at 10 a.m. on Telefutura. And don't forget to check in tomorrow for the sauce recipe.
Delicioso Three-Meat Stuffing
Serves 12 to 14
10 large eggs
1 cup (2 sticks) unsalted butter
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
Zest of 1 lemon
1 tablespoon ground cumin
1 tablespoon dried oregano
Kosher salt and freshly ground black peppe
5 slices white bread
1/3 cup milk
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 ½ cups)
1 (6 ounce) can tomato paste
1 pound cooked Italian sausage, sliced
1 cup raisins
1 cup finely chopped flat leaf parsley leaves
1 cup small pimento-stuffed olives
Directions: Preheat the oven to 350°F.
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 ½ cup (1 stick) of the butter in a large pot over medium heat. Add the beef and pork. Cook until the meat starts 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, about 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 one day in advance. You can cover with plastic wrap and refrigerate until you're ready to make the rest of the stuffing.
In the same large pot, melt the remaining ½ 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.
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.
