GRANDMA VICKY'S THANKSGIVING DRESSING

Grandma Vicky's Thanksgiving Dressing image

Provided by Tee Angel

Categories Mexican

Time 4h

Yield 20 serving(s)

Number Of Ingredients 17

4 lbs skirt steaks
4 garlic cloves, diced
20 -21 potatoes, peeled and diced
3 large yams, peeled and diced
3 lbs carrots, peeled and diced
1 stalk celery, chopped
5 -6 green apples, peeled and diced
6 anaheim chilies, diced (green)
6 banana chilies, diced (yellow)
2 medium white onions, diced
3 (16 ounce) cans black olives, whole and pitted
1 head cabbage, thinly chopped
1 loaf French bread, toasted
750 ml riunite lambrusco red wine or 750 ml any bottle sweet red wine
2 tablespoons allspice
salt
pepper

Steps:

Chop steak into bite size pieces and sauté with garlic until fully cooked. If meat is tough add water and simmer until tender. Drain fat and set aside.
In large stock pot add potatoes, yams, carrots, celery, apples, chilies, onions and bottle of red wine on stove over high heat.
Cook 30 minutes or until a heavy boil.
Add cabbage, allspice, salt & pepper and cook until vegetables begin to get tender. Could take a couple of hours.
Break french bread into bite size pieces and add to pot.

Nutrition Facts : Calories 648.6, Fat 17.7, SaturatedFat 4.5, Cholesterol 53.5, Sodium 879.1, Carbohydrate 84.8, Fiber 13.8, Sugar 12.4, Protein 34