Picadillo Stuffing

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.

Cooking Method: Sautéing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Intermediate

Servings: 8

Calories: 155.5

Dietary: Gluten-free

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

1 lg Onion; chopped
1 lg Green pepper; chopped
3 Cloves Garlic; minced
1/4 cup Olive oil
1 lg Fresh tomato
1 lb Ground beef
1/4 cup Spanish olives with pimiento
1/4 cup Dark raisins
2 tbsp Capers
2 cups Raw white rice
3.5 cups Chicken stock
1/4 cup Slivered almonds
1/4 cup Dry Spanish sherry
To taste Salt and pepper

Directions

1
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.
2
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.
3
Add the ground beef to the skillet. Cook, breaking up the meat with a spoon, until it is browned and cooked through.
4
Stir in the Spanish olives, dark raisins, and capers. Cook for another 2-3 minutes to allow the flavors to meld.
5
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.
6
In a large mixing bowl, combine the cooked rice with the beef and vegetable mixture.
7
Fold in the slivered almonds and dry Spanish sherry. Toss gently to combine evenly.
8
Season the mixture with salt and pepper to taste. Adjust seasoning as needed.
9
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.

Keywords: picadillo, stuffing, ground beef, rice, raisins, olives, capers, sherry, mediterranean, side dish, turkey stuffing, holiday recipe, savory, beef recipe, comfort food

Read it online: https://www.chefs-mate.com/recipe/picadillo-stuffing/