Everyone loves a family favorite recipe for the holidays and actress Rosie Perez has a dish that's near and dear to her heart.
"The Flight Attendant" star joined "Good Morning America" on Friday and came ready with a recipe she learned as a young girl from her Tia (aunt) that they make every year on Thanksgiving and Christmas.
Check out the full recipe for this Spanish-infused stuffing.
Ingredients
1/2 lb of ground beef (I now substitute it with fake ground beef)
1 to 2 cups of good chicken stock
1 stick of unsalted butter
1 1/2 tsp of herbs de provence
1/2 cup of sofrito, recipe below
1/2 can of tomato sauce for cooking
1 medium Spanish onion
4 cloves of minced garlic
Adobo seasoning
1/3 of packet of Sazon seasoning
1 package of cornbread stuffing
For the homemade sofrito
1 green bell pepper (seeded and cut)
1 red bell pepper (seeded and cut)
1 bunch of cilantro (about 1 1/2 cups)
1/2 cup of culantro
1 cubanelle (seeded and cut)
10 cloves of fresh garlic
1 large Spanish onion chopped
1 medium tomato (seeded and chopped) (optional)
1/2 to 1 cup of olive oil
Directions
For the homemade sofrito, combine all ingredients in a blender adding Spanish olive oil slowly.
Cook ground beef in a separate pan. If using real beef drain slightly. If using fake meat, cook on low with very little oil but do not drain.
Boil chicken stock in a saucepan.
In a "pilon" or mortar, combine room temperature butter, 1/8 of the minced garlic, and herbs . Turn off the boiling chicken stock and add butter mixture. Stir.
In a larger deep sauté pan, add a small amount of oil and sauté the onions.
When translucent, add the remaining minced garlic with the tomato sauce. Stir for a bit then add sofrito. Cook on low until reddish brown.
Add the slightly drained beef. Season with Adobo and sazon. Slowly stir and continue to cook on low for about 10 minutes.
Gently stir in cornbread stuffing.
Pour chicken stock over until slightly moist.
Add to turkey or chicken.
Tip: You may use less ground beef to taste. You may substitute the oil before adding the onions with pork back fat or two pieces of bacon. Make sure to remove the pork or leave it if you cut it up very finely.