One of my favorite Thanksgiving side dishes is stuffing. While I know there are many varieties of turkey stuffing – from classic herbed stuffing to cornbread stuffing – the Thanksgiving stuffing I ate growing up was nothing like those. My mami’s turkey stuffing recipe was taught to her by a friend of the family many years ago, before I was born. Where it originally came from or if it’s a “traditional” Puerto Rican turkey stuffing, I don’t know. However, it does infuse traditional Puerto Rican flavors to create a delicious Puerto Rican style turkey stuffing for Thanksgiving or any other special occasion! I hope you enjoy this flavorful Thanksgiving turkey stuffing that has been a favorite of mine since I was a child and is now a favorite of my husband as well! (I’m still working on the kids – ha!)
Puerto Rican Style Turkey Stuffing for Thanksgiving
Ingredients for carne molida (ground beef):
- 3 lbs ground beef
- 1 Tbsp adobo
- 3/4 tsp black pepper
- 1/2 Tbsp meat tenderizer
- 1 Tbsp olive oil
- Sazón, 1 packet
- 1 1/2 Tbsp tomato paste
- 2 1/2 Tbsp tomato sauce
- 2 Tbsp sofrito (or recaito)
- 10-11 green olives (Spanish salad olives) + 1-2 tsp of olive liquid
- 2-3 small potatoes, peeled, rinsed, and cubed
- about 10 baby carrots, rinsed and chopped
Additional ingredients for turkey stuffing:
- Turkey neck & gizzards
- Meat tenderizer
- 3 1/2 cups Pepperidge Farm Herb Seasoned Stuffing
- The night before Thanksgiving, prepare ground beef according to our carne molida recipe.
- Remove meat from turkey neck and cut turkey gizzards into small pieces. Boil in medium pot, adding salt and meat tenderizer to water.
- Mix tenderized turkey neck and gizzards with carne molida. Store and refrigerate.
- On Thanksgiving morning, heat your refrigerated meat mixture.
- Mix dry stuffing crumbs with 5 cups of meat mixture.
- Stuff turkey and roast!
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Would this Puerto Rican style turkey stuffing be a hit at your Thanksgiving dinner?
All photos © Melanie Edwards/modernmami™