The December season in Nicaragua is a time for households to lavish splendor with exquisite dishes such as the popular Christmas Stuffing, a Creole recipe that is never missing from Christmas tables every December 24th. Traditionally, this dish is prepared in different ways, as each family prepares it with their own particular touch by adding certain ingredients that give it a Christmas flair.
Although there is no evidence of the exact origin of this dish, what is certain is that this recipe has been enriched by the best of traditions of yesteryear and has passed down to new generations with the original flavor and seasoning, making it a symbol of Christmas festivities.
On Christmas Eve, Nicaraguan families and friends usually gather around the Christmas table to taste the exquisite typical dishes of the season, including nacatamales, Christmas rice, stuffed hen or chicken, swollen beef loin, roasted pork, and the irreplaceable Christmas stuffing. This recipe is generally made with cooked and shredded pork and chicken meats, which are then cooked with various ingredients such as raisins, prunes, olives, bread soaked in milk, and others that imbue it with the characteristic Christmas flavor.
More than a delicacy to eat and celebrate, the popular Christmas stuffing is a dish devised in the customs of our ancestors where family unity, brotherhood with others, and the spirit of sharing and giving make it possible for Nicaraguans to truly enjoy those flavors and typical traditions that undeniably are part of their history.
