Homemade Three Meat Stuffing

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Not only was it disappointing but the dish came out extremely greasy and it was expensive to make!

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This dish was a welcome addition to m Thanksgiving Dinner. It was a huge hit with my In-Laws and my Honduranian siblings just loved it! My grama Leopoldina Pena Weinberger made this dressing and I savored every ingredient as I served it to my family this year. I was so thrilled to find Ingrid making this redipe on the Sunday before my feast. I have experienced several emotions while serving this to my family; such as: pride, joy, happiness, and Utopie!
My Goodness; if you think it is expensive to make, then pick something cheap and order it from Picadilly! For pity's sake, if you want to experience true, Latin flavor, then treat your family to something that will take them by surprise. My background is German/Mayan/Jewish/Honduranian, and I appreciate Ingrid for Re-Introducing me to a dish my gramda Polina used to make, and it included all these ingredients and capers! So please, stop complaining, as Latinos we grew up with all these ingredients and more. Thank you for your recipe we just love it...Buen provecho! I plan on adding this to my menu from here on out!

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To Margaret, Glastonbury, CT - MOST of the ingredients in this recipe are things that you ALWAYS have in the frigde or pantry (vinager, butter, black peper, celery, bread, milk, salt, etc and if you don't have them you shouldnt be watching a cooking channel. You should stick to your budget of pasta and a sauce from a jar.
I TRIED THIS RECIPE AND IT WAS FANTASTIC.

Yanira
New York

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First of all, I didn't make this stuffing myself, but I watched it being made this past Thanksgiving. Secondly, it seemed like it took a long time to prepare. And, thirdly, it was magnificent! Not only was it a new taste for me (I'm used to the giblet stuffing baked inside the turkey, but it was so good it became a meal in itself the next day. I'm looking forward to making it myself, while my wife is preparing the turkey, potatoes, etc., for our next family gathering. I rarely watch your show, and didn't see this particular one, but you rate a 5-star on this one!

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I just finished making it and not only does it look beautiful with all the great colors, it tastes wonderful too. I guess to each his own. My husband is a professional chef and we both worked Thanksgiving, so we are having our Thanksgiving tomorrow. We watched Ingrid's Thanksgiving show and were both intrigued by the ingredients. Wacky yes but sounded like fun. I normally can't make a recipe without modifying, but I stayed with this one just to see. Fun to make, delicious, and can't wait to try it with the turkey gravy!!
Cheers,
Lori

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I tried this recipe. I loved it, went over good with the rest of the family as well. This was a nice change from the traditional stuffing. Thanks for sharing it on your show. Andre and Dixie Peltier

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Thank you! My mom and grandmother of Polish and Irish decent made a similar meat stuffing with every Thanksgiving ! They used beef and inexpensive bacon for the pork. I'm 55 years old and both loved ones are gone, this is a great recipe! Happy Thanksgiving! JC Diane

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Folks, comments are just that, "Comments"; they should never be taken as a personal jab. It's an opionion, thats all - unless of course it's directed at an individual, then you might take it as an offense. People have opinions about things, and that is good. How dreadful life would be if we all felt the same way about everything. It would be dull and boring. But when we label people stupid, hypocritical and closed-minded, don't we drastically change the ambiance of the critique? I think we do.
Frankly, many people mis-spell words. At least they try. I don't blame them, I place the responsibility on our educational system these days; I'm sure you've read the statistics. I digress. Lets keep this "REVIEW" process pure, and stick to the purpose of the ability to express our opinions of the "FOOD", and not each other.

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I agree with many of the prior comments- the recipe sounds dreadful, overly expensive, and looked terrible even on the televised episode, where, presumably, the production staff had ample opportunity to improve upon the appearance. I think this is one of those circumstances where fusion may not be the best idea.

Incidentally, to "Jan" - I'm thrilled that you enjoy the recipe. I'm not so thrilled that you automatically label anyone who does not and says so as narrow minded and stupid. Also, another "cool part of a smart human/person" is being able to spell properly. It's "recipe" not "recepit" - the website is FULL of the word, how could you not spell it properly? Once is a typo, three or more times is something else altogether. You might also want to look up the word "hypocrisy" before you criticize others for being critical or narrow-minded.

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I have been making this recipe for years. Its a great change from the normal dressings. All the flavors do come through, and sometimes I do change up the recipe little. In Latin American culture, this recipe is very popular. I've seen many variations of it, and if you like pork, beef, and Italian sausage. You'll love this dish.