MY FAMILY'S MEAT STUFFING FOR A TURKEY
I did not state a cook time because it depends on how big yuor turkey is and whether you stuff it or put the stuffing on the side in the oven.
This is a meat stuffing my family has used all my life and before. This was given to my mother by her mother, and I imagine, her mother. Our whole family used this recipe. My daughter makes this stuffing as well, and now my granddaughters have the recipe so they will eventually use it. It is a very tasty stuffing so we make "tons" of it to freeze or use over the holidays. It's good on toast with gravy as a hot open sandwich. Or with turkey slices and gravy as a leftovers meal. You can make it a day or so ahead, but you must bring it to room temp if you are going to stuff your bird with it. ETA: I have always made the stuffing and put it into the turkey HOT. That way there is no problems with the turkey being overdone to make sure the stuffing is heated through. IN RESPONSE THE THE REVIEW DATED NOV 20 2007 ---- I appreciate your FYI, however, I have been making my turkey just this way for over 40 years, and have yet to lose a family member or friend. I have eaten it this way from "birth" since this recipe and method has been used by my mother and my grandmother before her.
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- 2 1/2 lb
- ground beef, your choice of cut
- 1 lb
- ground pork, i use jones sausage roll***
- 1 c
- large dice celery
- 1 c
- large dice onion
- 6-12 oz
- pepperidge farms onion & garlic croutons
- 1 lb
- butter, you may not need it all
- poultry seasoning
- salt and pepper
1First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
2Second, you need a good sized fry pan, preferabley with deep, straight sides.
3Third, a good pair of tongs and spoonula
4Fourth, are the ingredients. These are estimations, I don't really measure
5Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
6***you could use just ground pork but the sausage gives a better taste.
7Heat fry pan and oil lightly with a pat of butter.
8Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
9Do the same to the rest of the beef and sausage. Mix thoroughly
10Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
11Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
12Add seasonings at this point. Use the amount that is to your liking. Mix very well.
13Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes
14I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey
15If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
16With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!