The traditional stuffing is a classic accompaniment in many festivities and family meals in various Latin American countries, although its form and name may vary by region. In Mexico, for example, it is commonly known as "relleno" or "farce." In other parts of Latin America, such as in Colombia, it is sometimes called "guarnición" or "mezcla para relleno." Its origin dates back to European culinary traditions brought during colonization, where dry bread was used to prepare side dishes to complement main courses, especially during festive seasons like Christmas and Thanksgiving. The combination of bread, herbs, and vegetables creates an ideal contrast for roasted meats or turkey roasts, making it a dish that unites generations and cultures through its homemade and comforting flavor.
How to Prepare Traditional Stuffing
To begin, preheat the oven to 190°C and grease a 33 x 23 cm baking dish.
Sauté the vegetables in margarine until the onion is translucent.
In a large bowl, mix the bread, cooked vegetables, and seasonings.
Add the chicken broth slowly to the bread, mixing until it is evenly and completely moist.
Place the stuffing in the prepared baking dish.
Bake until it is very hot and lightly browned.
This process will take approximately 1/2 hour.
