Recipe for that filling that smells like Christmas

The Christmas filling is the Perfect complement that gives that sweet touch to our menu and leaves us that special aroma that when we perceive it we think it already smells like Christmas. Our filling is a mixture of meats stewed in wine, with nuts, fruits, olives and spices, It is mixed with some type of bread, it has a characteristic sweet touch that cannot be over-knit.

I have tasted them with a thousand hands and each one has its seasoning, family history and in the end that is the beauty of these parties, that they maintain gastronomic traditions. Reviewing recipes that I have made, I chose one and adapted some changes to vary a bit.

Ingredients:

– 300 grams of raw chorizo ​​(sausage)

– 2 chicken breasts

– Sunflower oil

– ½ liter of white wine

– Vegetables needed to cook the breast: 1 carrot, 1 branch of celery, 1 pearl onion, 2 bay leaves, peppercorns

– 1 bundle of white onion

– 1 cup of butter

– ½ cup brown sugar

– ½ liter of red wine

– ½ cup raisins

– ½ cup of plums

– 1 cup of peeled and toasted walnuts and almonds

– 1 cup of olives

– Donuts or dry bread of water

– Spices to flavor (sweet pepper, cloves, nutmeg, cumin, cinnamon)

– Salt and black pepper

Elaboration:

– Seal the breasts on both sides in a deep frying pan with a little oil, add white wine, reduce and cover with water.

– Let it boil very slowly, wait about 10 minutes and remove the foam that forms on the surface. Chop the vegetables to cook and add them together with the bay leaf and the peppercorns.

– Cook for 30 minutes over very low heat, remove the breasts, shred them into fine threads, strain the broth and reserve.

– Soak the donuts or dry bread in part of the broth until they are hydrated and form a kind of consistent puree.

– Soak in red wine raisins and plums previously.

– Chop the white onion very finely and sauté it in butter; when it turns color, add the sausage meat, detaching it from its gut; stir and brown lightly, then add the shredded chicken, season with salt and pepper.

– Add sugar and leave to caramelize.

– Then add the raisins, soaked plums, nuts and keep stirring.

– Incorporate into the preparation all the red wine and bring to a simmer.

– Then add the donuts previously soaked in broth, the olives and stir constantly until the mixture thickens.

– If more liquid is needed, add part of the cooking broth from the breasts.

– Make a mix of spices in the mortar, cloves, sweet pepper, nutmeg, cumin, cinnamon.

– At the end, season with salt and the spice mix. (I)