Homemade Three Meat Stuffing

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This is really delicious, but really NOT like a stuffing or dressing which is why I rated it 4 *. I can see what one reader commented that she used the remainder for lasagne,,,(I thought it odd when I read it but now I see why! My sweety does not like dressing but WILL love this. I followed this to the letter EXCEPT that I made 1/3 of the quantity and I still have enough for 8-10 people. It's for a huge crowd. The bread to meat recipe is way too low however and I added extra proportionately.
Finally: you don't NEED that butter. I cooked mine just with the juices that rendered from the meat and dotted the top with two tabs of butter and it's really moist!
Not sure if I'll ever make this again. It takes a long while to get it all assembled!

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I made this recipe for Thanksgiving and it was so good I have been thinking about it ever since. I'm sure that anyone who gives it a try will love it. The people who claim they didn't like this recipe, don't exactly say they went through the trouble to make it, nor do they say they tasted it. Hmmm.....hating the unknown isn't there a name for that?

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I made this recipes this past Thanksgiving and my entire family loved it, even the kiddies! I can not wait for a new season of Simply Delicioso!!! Hopefully it starts soon!

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This was a great side dish - I would not really call this"stuffing" because it had such little bread, though. Next time I would drain the meat (I used meatloaf mix of ground beef, ground pork and ground veal and skipped the sausage after I brown it without using the butter. The flavors are incredible! and very pretty together. I used some of this recipe leftover to make lasagna a few days after Thanksgiving. Oh my goodness --- so delicious. You won' regret making this recipe.

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Loved this!
This is a classic Afro Latin American stuffing recipe. It is eaten in many coastal towns from Colombia on down to Brazil.

I first had this years ago when living in Colombia but always found it to complicated to make until now.

Italian sausage is the closest in flavor to Colombian so i am sure that is why it's using it instead of Mexican sausage which is very different in flavor.

Not sure why some of the reviews named it fusion, I can assure you it's very Latin and traditional. What i loved of this recipe is that she simplified it because generally it has a bunch more ingredients yet this edit gave the same flavor.

This is my favorite stuffing and from here on will be making it every year.

Thanks Ingrid for bringing these flavors back to me.

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Easy and very tasty. Wondered about no liquids to say, but came out excellent. Will make over and over.

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Ingrid, your recipe has brought tears to my eyes. My mother made one very similar to yours and she passed away unexpectantly so we never sat down to get her recipes. Now I feel I can make the ever delicious famous stuffing with most of your ingredients and a good memory! Thank you!

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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