My Great Grandma's Spanish Stuffing

The best part of celebrating Thanksgiving or Christmas with the Martin Family is my great grandma, Eta Quintana's, stuffing.  Ever since I was a kid this was something I would look forward to and now that I am an adult, I can't imagine a holiday without it so I simply had to carry on the tradition myself wherever I go.

WARNING: This is no average stuffing, but is rather a mouth watering dish that everyone will fall in love with
  

This recipe originates from Santander, Spain where the Quintana family is from!

Ingredients

1 1/2 Cups of Ground Pork

1 1/2 Cups of Ground Beef - 85% lean

1/2 pound of Boiled Ham

1 Green Pepper

3 Eggs

1 Jar of Roasted Red Peppers

1 1/2 Jars of Green Spanish Olives
Juice from the Roasted Red Peppers and Olives

Supplies

Large pan

Small pot

Food processor

Knife

Large mixing spoon

Strainer

Steps

1. Hard boil all three eggs and let cool.

2. Cook the ground pork and ground meat together in the same large pan until all of the meat is done.

3. Drain the grease from the pan into the sink.  Put the meat back into the pan and cook slowly with low heat. 

4. Chop up the ham, green pepper, and eggs with the food processor and add these all into the pan with the meat.  If you have the patience to chop up the ingredients it will make for a chunkier and quite possibly better tasting stuffing.  I personally use the food processor because I'm not a very domesticated chef!

5.  Add the juice from the olive and pepper jars into the pan and stir thoroughly.  Chop the olives and peppers up in the food processor and add into the pan of ingredients.

These are the two most important ingredients.  The juice from the red peppers and olives is really what makes this recipe full of flavor so make sure you don't go light on either of those.

6. Cover the pan and heat on low for 30-45 minutes stirring it every 5 minutes or so.  Make sure you don't forget about the dish as it will burn and then your perfect stuffing would go to waste!

The stuffing is best if served fresh, but if stored in the refrigerator with a closed container it will keep very well.  This dish goes great with mashed potatoes, green been casserole, turkey, gravy, ham, lasagna, cranberries, and all the other delicious holiday dishes!  It also makes for great leftovers.

THE BEST STUFFING EVER