This hearty Picadillo Stuffing combines tender ground beef with aromatic sauted vegetables, tangy capers, and sweet dark raisins. The addition of Spanish olives and a splash of sherry creates a complex, savory-sweet flavor profile that is deeply satisfying. Mixed with fluffy white rice, it forms a moist, flavorful stuffing that holds its texture well inside a roasted bird or on the plate. It is an excellent choice for holiday gatherings, Sunday dinners, or any occasion where you want to add a touch of Mediterranean-inspired warmth to your meal. The blend of textures from the meat, rice, and fruits makes every bite interesting and delicious.
Picadillo Stuffing
Description
This hearty Picadillo Stuffing combines tender ground beef with aromatic sauted vegetables, tangy capers, and sweet dark raisins. The addition of Spanish olives and a splash of sherry creates a complex, savory-sweet flavor profile that is deeply satisfying. Mixed with fluffy white rice, it forms a moist, flavorful stuffing that holds its texture well inside a roasted bird or on the plate. It is an excellent choice for holiday gatherings, Sunday dinners, or any occasion where you want to add a touch of Mediterranean-inspired warmth to your meal. The blend of textures from the meat, rice, and fruits makes every bite interesting and delicious.Ingredients
Directions
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In a large skillet, heat the olive oil over medium heat. Add the chopped onion, green pepper, and minced garlic. Saut until the vegetables are softened and translucent, about 5-7 minutes.
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Add the fresh tomato to the skillet and cook slowly, stirring occasionally, until the tomato breaks down and blends with the vegetables, creating a cohesive mixture.
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Add the ground beef to the skillet. Cook, breaking up the meat with a spoon, until it is browned and cooked through.
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Stir in the Spanish olives, dark raisins, and capers. Cook for another 2-3 minutes to allow the flavors to meld.
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Meanwhile, in a separate saucepan, bring the chicken stock to a boil. Add the raw white rice, reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, approximately 18-20 minutes.
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In a large mixing bowl, combine the cooked rice with the beef and vegetable mixture.
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Fold in the slivered almonds and dry Spanish sherry. Toss gently to combine evenly.
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Season the mixture with salt and pepper to taste. Adjust seasoning as needed.
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Use immediately to stuff poultry or serve as a side dish.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 155.5kcal
- % Daily Value *
- Total Fat 15.1g24%
- Saturated Fat 2.1g11%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 1.3g6%
- Sugars 2.3g
- Protein 0.9g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe yields enough stuffing to fill a 12-15 pound turkey. If using as a side dish, double the recipe for a larger crowd.
For a richer flavor, you can toast the slivered almonds in a dry pan before adding them to the mixture.
If you prefer a moister stuffing, you can add a splash of extra chicken stock or a beaten egg to bind the ingredients.
Ensure the stuffing is cooked to a safe internal temperature of 165F (74C) if placing it inside raw poultry.
