Christmas stuffing recipe with pork, beef and meat.

Merry Christmas to all of you. I hope you have a wonderful Christmas. And today I will show you how to make a Christmas stuffing with a lot of vegetables, beef, pork, and chicken. Stick around. This is going to be something that you can enjoy if you have never cooked a Christmas stuffing like this. I hope you give it a try because it is very delicious. Okay, so for this recipe we have one pound of ribeye steak, one pound of pork, and one pound of chicken thighs. Everything is already cut. You add a little bit of salt and then you can add this seasoning right here that has garlic, onion, etc. You add a little bit of Worcestershire sauce, onion berry sauce, and some black pepper. That's for the ribeye steak because you want to use something tender, something good quality. You can always use more or you can always use less. As you can see all the meat, the chicken, and the pork is already cut. The same thing, you add the same seasoning, lemon berry sauce, and this is achiote or annatto. This is something that I make at home. One of these days I'm going to upload a video. But if you cannot find it, you can always use paprika. I'm going to use a little bit of vinegar and we are right now marinating the pork that is already cut in little pieces. Okay, you want to make sure your meat is already cut in little pieces. Some sea salt on the chicken thighs, the seasoning complete that you can find in a lot of supermarkets. You combine everything here and you just set it aside and leave it there for maybe like half an hour. We have like two carrots, one red bell pepper, a little bit of celery, another green red bell pepper. As you can see all the vegetables are already cut in little pieces. That's what we want. I have a white onion. You can always use a yellow onion. And we have one potato right here. It's already cut and we keep it in water. And you start adding a little bit of oil. Even though we added oil to the three meat, you can always add a little bit. And right now we're going to cook the pork, okay? You want to cook it until everything is already, you know, cooked. You just keep mixing everything here. You can always use a wooden spoon and it's going to take you maybe like five or six minutes. It depends, okay? So as you can see, we cut the pork in little pieces. We marinate it with annatto, achiote, and some oil, a little bit of sea salt, and some complete seasoning. After you cook your pork, you set it aside. Perfect. That's what you wanted. And I decided to add some turmeric to the chicken thighs. You can use chicken breast if you want, but I prefer to use chicken thigh. A little bit of turmeric and a little bit of oil in your pan. I like to wait for the pan to be very hot with the oil. And then I throw the chickens in there and I start cooking it. Everything starts smelling amazing in your kitchen. Yeah, give it a try. You know, I like to cook this for Christmas, for New Year, for maybe December 31st. And a lot of people like it. This is a Christmas stuffing that you can cook at home and I hope your family enjoy it. Perfect. You know, we're almost finishing here, cooking the chicken thighs. And you can always use a lid or cover because sometimes a lot of oil starts sprinkling all around. And we already finished cooking the chicken. Set it aside. And now we're going to cook the rib steak, the meat. You can always use filet mignon if you want. I recommend you use something kind of expensive, very tender meat and just cook everything here. Now I'm going to give it some flavor. You can always use barbecue sauce if you want, or you can use a hoisin sauce or oyster sauce just to give it like a brown color. So I decided to use hoisin sauce, a little bit of that. And as you can see, I don't think I have one pound of rib steak here, maybe like three quarter or half a pound. And you can always use more, like I said before. And you make sure you cook everything. That's the first step, cooking the chicken, the pork and the meat. Now, if you don't want to use pork, you can always use chicken and beef. Let's say you don't want to use beef. These same options. Okay. Now you're going to add some oil in the pan because we're going to fry the vegetables. We don't want to eat raw vegetables. You throw the carrot in there that was already cut. Now we're going to throw in there the vegetables that I mentioned, the celery, the onion. We're going to throw in there the bell pepper, the green, and then the red one. And at the end, you add some garlic. Yes, you want to add garlic. You want to fry everything here. You want to make your vegetables sweat so they can release a lot of flavors. And later on, we're going to combine everything. Okay. So this is what we usually eat for Christmas. And I like to cook this Christmas stuffing with three kinds of meat. Now you take the water out of your potato. I only use one potato. The potato is not cooked. Okay. It's raw. And you keep stirring, mixing everything here because we want to cook everything for maybe like six or seven minutes. We have some butter here. You can use like how many, like one or two ounces of butter. It's up to you. Yeah. Because the butter is going to give a lot of flavor to the vegetables, to the meat, the pork, the chicken, et cetera. And keep combining everything. Look, you want to make sure your vegetables are cooked. Okay. Something easy. It's not going to take you a long time. Make sure you cut everything. Okay. Now we're going to add some racing here. Yes. Oh no. If you don't want to use racing, you can always use blueberries or cranberries or racing. It's up to you. Throw everything in there. They are dry. That's okay. They're going to receive some water from the vegetables. And we're going to throw some wine in there. A little bit of Sauvignon Blanc, Chardonnay, any type of white wine. Just throw a little bit of that. Okay. As you can see, I'm not measuring, you know, no need to measure here. Yeah. You can use one or two carrots. We're going to use some capers in there. Yes. Without water. Throw in there some capers, maybe like two or three spoon of it. And keep mixing everything. It is a Christmas stuffing that we are doing. Now we're going to throw in there our pork that we cook. If you don't want to give color to your pork, that's okay. But I like to add a natto paste that I make at home. Or you can throw in there some pork without any color. And the meat is there. Keep mixing everything. Starts smelling amazing here. I like to make this stuffing like this because at the end when you serve it, you can distinguish. You can see everything. You can see a lot of colors. You can see the meat, the potatoes, all the vegetables. Now we're going to add the chicken at the end. And you see, you got to keep mixing everything. Keep stirring. That's all you have to do. Okay. The flame of your stove has to be like a medium low. Now we're going to throw in there some ketchup. Yes. You have to add ketchup just to give it a little bit of sweetness. Okay. And some mustard. Yes. Add it. Don't be afraid to try something different. You're going to, at the end, you're going to enjoy everything. Keep combining everything here. I like it a lot. And you want to make sure you grab some of your stuffing just to see if maybe it needs salt or maybe it needs some sweetness. No. Everything's perfect. And we already cooked everything here. Wow. Look at that. You serve it on a plate and this is going to be your Christmas stuffing. Yeah. Why not use chicken, meat, and pork and a lot of vegetables? Now you can throw some peanuts or you can throw some almonds in there. You can go crazy with cranberries. It's up to you. But this is how I cook my Christmas stuffing every year. I never change it. This is the only recipe that I use and my family is very happy with it. So, um, you know, this is Christmas stuffing. You can always enjoy it with a turkey. You can enjoy it with a chicken or just enjoy it like that. Make sure you cook this. Okay. Please give it a try. This is amazing. At the end, you throw some olives there. Okay. Some Spanish, Spaniard olives in there for decoration, but I like to eat them even though some people think it's kind of like sour. Now, you know what I did with the stuffing? I opened a big pork loin and I will throw that video in two days. So you make sure you watch it because you can eat it, you know, separately with chicken or turkey or whatever, but you can always use it for stuffing a big pork loin and you wrap it and then you tie it, you cook it. And that's for another recipe that I'm going to upload. I hope you give it a try. And this is what I did just to give you a preview. So we are in Christmas right now. Everybody's eating a lot of food. We're going to gain a lot of weight, but we always wait for January to go to the gym for maybe a week and then that's it. There's nothing we can do. Look at that. Thank you so much for watching and give it a try. We'll see you next time. Merry Christmas to all of you.