Every Thanksgiving and Christmas I always looked forward to my Grandma Rosa’s stuffing. As she became too old to do things for herself I made it a point to learn as much as I could when it came to her recipes. The hard part was she cooked by sight, feel and taste. There were NO measurements! She shared many of them with me and now I’m happy to share with all my family and friends her “secret ingredients” .
2 tablespoons oil
1 large onion diced
1 large potato cubed
1 tablespoon fresh garlic crushed
1 pound of ground meat ( turkey, beef, or pork)
salt and pepper to taste
2 tablespoons of each- yellow mustard,sweet relish, & ketchup
1 cup raisins
1/3 cup chopped/sliced green olives
1 jar of Italian Mix Giardinera -chopped fine (reserve drain liquid )
1 -12 oz. box of Mrs. Cubbison’s Seasoned corn bread stuffing
2- quarts of chicken broth or beef depending on what meat you used
1- stick of butter
2-6 tablespoons of sugar ( this depends how sweet you want your stuffing- my grandma would use at least 6 tablespoons if not more)
In a large pot pour oil and allow to heat up, next saute your onions and garlic. Then add your cubed potato. Once your onions are translucent add your meat. Brown your meat and add salt and pepper to taste.
Add your raisin, olives, mustard, relish, ketchup, and Italian Mix Giardiniera to your meat mixture continue to cook for about 5-10 minutes.
Add the stuffing mix on top of your meat mixture, then pour 1 quart of stock at a time into your pot to soak up the bread. Once both are mixed well add the stick of butter, stirring till it is melted. Next add 2 tablespoons of sugar. This is the point you taste the stuffing and adjust with either the sugar or reserved liquid from the Italian Mix. I find this step is about you either like the stuffing sweeter or a little on the tart side its up to you!
Next bake in an oven at 350 degrees for 45 minutes. Remove from oven stir the stuffing one more time as it will have liquid on top. Then cover and let rest for at least 1 hour.