Vidanta
Contact Us
  • Eng
  • Esp
The Vidanta Traveler
The Vidanta Traveler
Share Tweet Pin Email
  • What’s new
  • Flavors
  • Wellness
  • On the Green
  • Must Experience
  • Behind The Scenes
Vidanta
Contact Us
  • Eng
  • Esp
The
  • What’s new
  • Flavors
  • Wellness
  • On the Green
  • Must Experience
  • Behind The Scenes

One Stuffing to Rule Them All



22 November, 2017 Written by Digital

We hope you’re hungry.

We’ve hit the literal and figurative butter zone of 2017: the months between Halloween and New Year’s when families start tracking flights and combing through recipe cards. We sat down with our Corporate Chef, Alexis Bostelmann, to make the search for the perfect side dish—the unsung hero of any holiday table—as easy as tracing the journey from his kitchen to yours.

Don’t be overwhelmed by the spread of ingredients! Chef Bostelmann says the key to executing this favorite (and to enjoying the process) is to take your time, and treat every step with love and care. You may find some components more familiar than others, and that’s the delicious point: “For the holiday season, we always try to make a mix of the best ingredients of Mexico and traditions of North America to create a dish that represents the union of American and Mexican culture.”

And what will Chef Bostelmann be cooking this year? “In my family, we share some German and Mexican traditions. Christmas is very important for us—we always bake a German Christmas cake and share some traditional Mexican dishes, such as Basque-style cod, and shrimp with mole and wild herbs. It’s important for us to always celebrate life, and being thankful.”

Chef Bostelmann’s Holiday Stuffing

INGREDIENTS
Servings: 20

    2 tablespoons of olive oil
    1 medium white onion, finely chopped
    5 garlic cloves, finely chopped
    3 stalks of celery, finely chopped
    ¼ leek, finely chopped
    ¼ bulb fennel, finely chopped
    2/3 cup smoked bacon, cubed
    1 1/3 cups Mexican chorizo, cubed
    1 1/3 cups Italian sausage, cubed
    2/3 cup cooked breakfast sausage, cubed
    1/3 cup cranberries
    ¼ cup raisins
    2/3 cup dried apricots
    2 poblano peppers, peeled and cubed
    kernels from 2 ears of fresh corn, roasted
    10 fresh epazote leaves, finely chopped
    ¼ teaspoon finely chopped bay leaf
    ¼ teaspoon finely chopped rosemary
    ¼ teaspoon finely chopped sage
    1 teaspoon finely chopped flat parsley
    ½ teaspoon thyme
    ½ teaspoon finely chopped marjoram
    ½ teaspoon toasted and finely ground caraway seeds
    1 cup white wine
    4 cups turkey broth
    ¼ baguette, cut or torn into medium cubes
    1 ½ pieces of cornbread cut in medium cubes
    2 cups of heavy cream
    8 whole eggs
    salt and pepper to taste
DIRECTIONS

Add the olive oil to a pan over medium heat and cook the bacon, chorizo, and Italian sausage for about 5 minutes. Add the onion, garlic, celery, leek, and fennel, and cook for another 5 minutes, then add the wine and let reduce.

Add the cranberries, raisins, dried apricots, poblano peppers, and corn. Stir in the herbs (reserving a pinch of chopped parsley) and caraway seeds. Add the cooked sausage, and slowly add the turkey broth and let cook on medium heat, stirring constantly for about 10 minutes. Set the pan aside.

On a baking sheet, spread the baguette and cornbread pieces. Bake at 325° F for about 8 minutes, or until golden and crispy, and reserve.

In a separate bowl, beat the eggs until frothy and add the heavy cream. Beat to incorporate, and season the egg mixture with salt and pepper.

Combine the meat and vegetable mixture with the golden bread cubes in an oven-safe dish, and add the egg mixture, stirring gently to combine. Sprinkle with reserved parsley, cover with aluminum foil, and bake for 45 minutes, or until set.

Share Tweet Pin Email
Add to my Articles
Related Articles

  • Shaking Things Up with Mixology
    Creativity, care, and passion are the main ingredients in the liquid gourmet artform called mixology. The bar scene has been keen on creating unique customer experiences through cocktails for some years. And at Vidanta, the Bar Chef department constantly works to provide our guests with innovative drinks and ambiance to enjoy at our resorts. “Vidanta [...] Read More
  • Your Corner of Paradise at The Reserve
    Your vacation experience is incredibly precious to us at Vidanta. Our aim is to bring you the best in everything from accommodations to bespoke relaxation to dining. That’s why we transformed OMNIA and Casa Calavera into the new The Reserve Beach Club and Restaurant at Vidanta Los Cabos. And it is our wish that you’ll [...] Read More
  • Improve your Short Game with Vidanta Golf
    When it comes to perfecting your short game in golf, accuracy is the first word that comes to mind. We asked Angel Gómez, Director of Vidanta Golf, for his insight on the topic to help you bring big change to your short game. “You can hit harder or longer, but if you don’t hit accurately [...] Read More
Helping Hands: Meet the Vidanta Foundation Awardees
Better Together: 3 Ways to Ensure the Best Couple’s Vacation Ever
  • What’s new
  • Flavors
  • Wellness
  • On the Green
  • Must Experience
  • Style

Traveler Magazine
The vidanta traveler magazine

Explore our print magazine for even more in-depth access to the world of Vidanta.

Learn more
Stay connected

Subscribe to our newsletter

By clicking submit, I agree to the privacy policy, terms of use and that I want to receive the newsletter in my e-mail.


Vidanta

Grand Luxxe The Grand Bliss The Grand Mayan The Bliss Mayan Palace

Privacy Notice

Copyright © 2020 Vidanta - All rights reserved.