Chamorro Stuffing

Before Thanksgiving when I was talking about cornbread dressing, a reader mentioned that she had learned to make something called Chamorro when they lived in Guam. I did a google search and found this recipe. I sent it to her and asked her if it looked right and she said it did.

We already had too much food for Thanksgiving so I planned to make it after Thanksgiving and I’ve just now gotten around to making it. I had planned it for Monday but when Vince mentioned eating Thai food at Jolene’s, I wasn’t going to turn that down. Then Tuesday, he got up wanting to go back there and get the same thing I had ordered so we went back.

So, yesterday . . the day for making Chamorro. I had been thinking about it ever since my reader friend told me about it.

Any time I make a recipe for the first time, I usually try to follow the recipe fairly closely. I dislike raisins more than I dislike most any food but I used them because the recipe called for them. I figured I’d pick them out while eating it but I never even saw one so either I was lucky to not get it or . . they weren’t so bad because I didn’t taste them.

I roasted a chicken and the dressing was a perfect side dish for dinner.

If you love olives, this recipe is so good. Biting into a piece of an olive with almost every bite made my taste buds very happy!

The recipe is perfect as it is but I think next time I make it, I’ll substitute breakfast sausage for the ground beef, and I might substitute dried cranberries instead of the raisins.

We both really liked it a lot! I froze half of it and we have about a quart jar of leftovers for another meal.