26 Dec My Mom’s Pork & Rice Stuffing
Like most people, last week my wife and I were steadily discussing what sides to make for Christmas.
It’s been a few years since we cooked Christmas Eve Dinner. We lost my mom a few years ago and since then we’ve been spending the day at friends houses. So when we decided to cook we both thought it would be nice to make my mom’s pork and rice stuffing as sort of a remembrance.
My wife picked up all the ingredients and I got started on it. It’s really a very simple recipe. Entry level- one pot cooking at its finest. You don’t have to be a genius or a kitchen wizard to put this together for a regular dinner side dish. From start to finish it only took about 25 minutes.
Let me just say, I don’t know where my mom got this recipe from but it’s literally the best thing she ever made. As a matter of fact I’m not even sure why we only had it once a year…I could eat this stuff(ing)-LOL… every other week!
It’s funny how certain smells and tastes can bring back really intense memories. It didn’t really hit me until I was almost done cooking, how many memories were wrapped up in this really simple stuffing. It’s only pork, mushrooms, oregano, salt, and pepper… but the way the flavors blend together is amazing.
Like any great recipe the finished product is more than the sum of its parts. By the time I got done making it I was unexpectedly emotional. I actually took a picture of it and sent it to all of my family that used to come to our house for Thanksgiving or Christmas when I was a kid. They felt the same way I did.
There is something so special and authentic about being able to re-create those specific flavors that you always had as a child. So save those old recipes if you can, you will thank yourself later.
My Mom’s Pork & Rice StuffingCourse: Recipes
2 cups cooked white rice
2 cups sliced mushrooms
2 tbsp. canola oil
1lb ground pork
1/4 cup diced onion
1/4 cup sliced celery
1/2 tsp dry oregano
1 tsp dry parsley
1/4 tsp black pepper
1 1/2 tsp salt
- In a medium pot, cook white rice until soft. Set aside.
- While rice is cooking, in a large pan, sauté the mushrooms in 1 tbsp. oil until lightly browned… Remove from pan and set aside.
- In the same pan, sauté the ground pork in remaining oil for approximately 5 minutes or until browned, stirring frequently.
- Once pork is browned, add the onion, celery and other seasonings. Cook over medium heat until onions begin to turn clear (approximately 10 minutes). Add a little water if it starts to stick.
- Stir in mushrooms and rice and season to taste with salt and pepper.
- We would love to hear how your stuffing turned out. Comment below on your experience with our recipe, or share your pictures on our Facebook page!
- I recommend you try it just as a side dish one night don’t wait till the holidays!