Caribbean Stovetop Stuffing recipe with Crix Crackers

Stuffing, but make it Trini. This Caribbean stovetop stuffing is our go-to holiday dish, made with the beloved Crix Crackers, savory minced meat, and a sweet-savory mix of raisins and olives. It’s the kind of recipe that brings back memories of Christmas mornings in the kitchen, crushing crackers and stealing bites when no one was looking. Whether you’re stuffing a bird or serving it as a side, this Trinidad stuffing delivers bold island flavor without the fuss and zero need for boxed mixes.

Why you’ll love this Trini stuffing

If you’re still using boxed stuffing, let’s fix that. This easy Trinidad stuffing recipe is made from scratch, using pantry staples like Crix Crackers, savory minced meat, and a bold mix of raisins and olives. It’s flavorful, festive, and fast.

This Caribbean stuffing recipe brings that perfect balance of sweet and salty, with fresh aromatics and herbs folded into every bite. Whether you’re stuffing a turkey, chicken, or serving it as a side dish, this recipe is a guaranteed crowd-pleaser during the holidays—or whenever you want that nostalgic island flavor.

How to make Caribbean stovetop stuffing

Ingredients and Their Role

This Caribbean stovetop stuffing is all about bold flavor and balance—savory, sweet, and briny in every bite. Here’s what makes it sing:

The Base

• Crix Crackers – The hero ingredient! Crushed to form the perfect bread-like base, these iconic Caribbean crackers add structure and a light saltiness that holds everything together.
• Stock or Water – Just enough to bind the crumbs and keep things moist without turning soggy. Use chicken or veggie stock for an extra flavor boost.

Savory Foundation

• Minced Meat – Adds richness and depth to the stuffing. Season it like you mean it—this brings the real flavor punch.
• Oil – Used to sauté your aromatics and get the party started.

Aromatics & Herbs

• Thyme – An earthy, essential Caribbean herb that gives the stuffing its signature depth.
• Onions & Scallions – Build the flavor base and bring that classic stuffing aroma to life.
• Celery – Adds texture and that familiar stuffing crunch.

Sweet & Briny Twist

• Raisins – A touch of sweetness that balances out the savory components.
• Olives – Briny little flavor bombs that take each bite to the next level.

Seasoning

• Black Pepper – Adds a little warmth without overwhelming.
• Salt (Optional) – Use sparingly, Crix Crackers and olives already bring a natural saltiness.

This mix gives you a stuffing that’s full of texture, layered flavor, and unmistakable Caribbean character.

Instructions

This stuffing is easy to pull together and makes a flavorful addition to any holiday meal. Here’s how to make it:

1. Fold in the Raisins and Olives:
   Add the chopped raisins and olives, gently folding them into the mixture so they’re evenly distributed.
2. Cook the Meat:
   Season your minced meat as you normally would, then cook until fully done. Make sure there’s little to no liquid left. (You can make this ahead and refrigerate it until ready to use.)
3. Sauté the Aromatics:
   Heat oil in a deep non-stick pan over medium heat. Add the chopped onions, scallions, and celery. Sauté until the onions are soft and translucent.
4. Build the Base:
   Stir in the thyme and crushed Crix Crackers, mixing until everything is well combined.
5. Moisten the Mixture:
   Pour in about 1/3 cup of stock or water and stir gently to prevent sticking. The mixture should begin to clump slightly, but not turn mushy.
6. Add the Meat:
   Mix in the cooked minced meat along with the remaining stock. Continue stirring to combine. You’re aiming for a light, clumpy texture—not a soggy one.
7. Season to Finish:
   Sprinkle in black pepper and adjust salt to taste. (Remember, the crackers and olives already add a salty punch.)
8. Fluff and Serve:
   Use a fork to fluff the stuffing for a light, airy texture. Set aside to serve as a side—or use it to stuff chicken, turkey, or fish.

Tips for Success

• Taste Before Salting:
  Between the crackers and olives, you might not need extra salt. Always taste before adding any.
• Crush with Care:
  Crush the Crix Crackers into fine crumbs for best texture. You can use a rolling pin, food processor, or your hands (if you’re channeling your inner childhood kitchen helper).
• Season the Meat Well:
  Your minced meat is the flavor foundation. Don’t be shy with your favorite seasonings—this is where the stuffing gets its bold, savory taste.
• Use Stock for Extra Flavor:
  While water works in a pinch, chicken or vegetable stock adds a rich layer of flavor and really brings the stuffing to life.
• Don’t Overdo the Liquid:
  You want a clumpy, fluffy mixture—not mush. Add liquid slowly and mix well before deciding if you need more.

Make Ahead and Storage

• Make Ahead:
  You can prep this stuffing a day in advance. Cook and assemble as directed, then let it cool completely. Store it in an airtight container in the fridge until ready to reheat.
• Reheating:
  Warm the stuffing on the stovetop over low heat with a splash of stock or water to keep it moist. You can also microwave it in short bursts, fluffing with a fork between rounds.
• Storage:
  Leftovers will keep in the refrigerator for up to 4 days. For longer storage, portion the stuffing into freezer-safe bags or containers and freeze for up to 1 month. Thaw in the fridge overnight before reheating.

Why Crix Crackers Are a Must

Crix Crackers are a beloved staple in Caribbean households, often referred to as the “vital supply” for good reason. Their light, crisp texture makes them perfect for this stuffing, and their subtle saltiness balances the sweet and savory flavors beautifully.

If you’ve never had stuffing made with Crix before, this is your sign to try it. It’s a uniquely Trini twist that sets this recipe apart from anything you’ll find in a box.

Serving Suggestions

This stuffing pairs beautifully with other Caribbean holiday favorites like:

• Stewed Peas
• Pastelles
• Macaroni Pie
• Christmas Rice
• Roasted Chicken or Turkey

You can serve it inside your main dish or on the side, it works both ways and always disappears fast!

Stuffing, Trini-Style – A Holiday Favorite

Growing up, this stuffing was a Christmas staple in our home. My mom’s kitchen was filled with the aromas of fresh herbs, sweet raisins, and warm Crix Crackers as we prepped for the holiday feast. Crushing the crackers was my “grown-up” job and to this day, the flavor of this stuffing brings back those cherished memories.

Now I’m passing it on to you. Whether you stuff it in a bird, serve it as a side, or sneak bites straight from the pot (guilty), this Caribbean-inspired stuffing is guaranteed to bring big flavor and maybe even a few happy food memories of your own.

Recipe

Caribbean Stuffing Recipe (Trinidad-style stovetop stuffing with Crix crackers)

This easy Caribbean stuffing uses crushed Crix crackers, seasoned minced meat, raisins, and olives for a savory-sweet dish full of texture. Ready in just over 30 minutes, it’s a holiday favorite perfect for stuffing meats or serving as a side.

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Prep Time 30 minutes mins

Cook Time 35 minutes mins

Servings: 8

Course: Side Dish

Cuisine: Caribbean

Ingredients Method

Ingredients

  

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• 1 pack Crix crackers crushed (about 4 cups)
• ¾ lb minced meat
• ⅔ cup stock or water divided
• ½ cup chopped raisins
• 1 cup chopped celery
• ½ cup chopped olives
• ⅓ cup chopped onions
• ⅓ cup chopped scallions
• 1 tablespoon oil
• 1 stalk thyme
• ¼ teaspoon black pepper
• Salt to taste

Method

 

1. Prepare the meat: Season minced meat as you normally would and cook until done. Ensure there’s minimal liquid when finished. (You can prep this ahead and refrigerate.)
2. Sauté aromatics: In a deep non-stick pan over medium heat, add oil. Sauté onions, scallions, and celery until onions are translucent.
3. Build the stuffing base: Add thyme and crushed Crix crackers to the pan and mix well.
4. Moisten and mix: Pour in ⅓ cup of stock or water and stir to combine, preventing sticking or burning.
5. Add meat: Mix in the cooked meat and the remaining stock. The mixture should be moist but not soggy — light and slightly clumpy.
6. Finish with extras: Stir in raisins and olives, then season with black pepper and salt to taste. (Note: the olives and crackers may already provide enough salt.)
7. Fluff and serve: Use a fork to fluff the stuffing. Serve warm as a side dish or use it to stuff meat.

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