One of the most important recipes in the Nicaraguan culinary art during the December holidays is the famous Christmas stuffing. Therefore here you will learn how to make this traditional recipe.
It’s worth mentioning that many families cook in different ways, that is, some put more ingredients into it; the fact is that in this recipe, meats like chicken, pork, vegetables and other additives are combined to give it that characteristic Christmas flavor.
Ingredients to make 4 pounds of Christmas stuffing
- 3 tablespoons of oil
- 1 chopped chili pepper
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 pound of butter washed
- 1 boiled and ground chicken breast
- 1 1/2 pounds of parboiled and ground pork shank
- 1 cup of tomato sauce
- 2 tablespoons of mustard
- 1/4 cup Worcestershire sauce
- 1/4 white vinegar
- 250 grams of crustless bread soaked in 2 cups of milk
- 2 tablespoons of sugar
- Salt to taste
- 2 cups of liquefied milk with 1 egg
- 1/2 cup capers
- 1/2 cup of olives in quarters
- 1 cup of hydrated raisins
- 1 tablespoon of nutmeg powder
Preparation of the Christmas stuffing:
- Put a large pot or casserole on the fire and add 3 or 4 spoonfuls of oil.
- Add 1 large onion and 1 chiltoma, both chopped, 3 cloves of garlic and let it soften.
- Add a pound of butter to melt it.
- Then we add a chicken breast and a pound and a half of pork meat, both boiled and ground.
- Once we do this we mix all the elements very well and then we add 1 cup of tomato sauce which is the one that will give us some of the sweetness of Christmas stuffing. At the same time, add 2 tablespoons of mustard and a quarter cup of Worcestershire sauce and the same amount of white vinegar.
- We mix everything again and at this point we handle the fire in half or moderate, so that we do not burn our recipe and we give at least 5 minutes to take shape.
- Then we add 2 cups of milk with soaked bread, this was put for at least 25 minutes. Once added, we proceed to mix again.
- Now we add about 2 tablespoons of sugar and salt to taste and stir.
- Now we beat 1 egg with 2 cups of milk and add to our Christmas nica filling that is cooking in the casserole. Its integration should be «squirted» while we mix, and we let it cook for 30 minutes more.
- Now we integrate half a cup of capers previously soaked, we also add half a cup of olives in quarters, a cup of hydrated raisins and a spoonful of nutmeg and then mix everything again until it gives that characteristic brown tone of this recipe for at least 20 minutes.
Images of Nicaraguan Christmas stuffing
And that’s it! That’s our Christmas stuffing. How do we know it’s done? Simple! With our spoon, we take out some stuffing and drop it, when we see that its dragging is slow it’s ready to be served with bread and eat it as a family this Christmas.