One of the staples at my family Thanksgiving is my grandmothers meat stuffing. Meat stuffing may seem weird to many people since it isnt one of the typical T-day dishes. It was even a little weird to me growing up! But after I got over it, it became my favorite thing on the table that I look forward to every year. Think a big casserole with the flavors of stuffing but instead of bread, it’s mostly just ground meat! I use sausage and beef for the meat, and then there is a lot of potato and breadcrumbs to hold everything together. And butter. Lots of butter!
My family history with this Meat Stuffing Recipe
When I wrote this recipe, it was the first year that my grandmother didn’t have her own kitchen for thanksgiving, so it was up to my mom and I to re-create it. Asking her for the recipe proved fruitless however due to a bit of memory loss. My mom and I talked on the phone beforehand trying to figure out exactly what was in this thing, but I think it’s been a little different every year for at least the past 3 years so it was hard to remember. In the end, we came up with something that everyone agreed was delicious and “pretty close to grandma’s version”. The thing we disagreed about though was HOW it was different. “Less bread” said my Dad. “More bread” said my Mom. I think next year I will take both of their advice. (cause it was perfect)
Origins of this meat stuffing recipe
My Grandmother is Italian American, but a lot of feedback I have received since I posted this recipe is that meat stuffing is a popular French Canadian dish as well! It seems like that version has some warming spices like cinnamon and clove. People tell me, “My Mémère makes this same recipe!” I love hearing that kind of feedback! It also makes me wonder, why was my Italian Grandmother making a French Canadian recipe? Let me know in the comments if your family makes something like this and we can figure out where it came from!
Lets get started!
First cook the beef and sausage in a pan, then pour it all into a bowl. Try and get some nice browning at this step. This recipe also makes a lot so it stretches the limits of my pans and bowls!
In the same pan after removing the meat, add the butter, onion and celery for a few minutes, then the garlic. Sometimes at this step I also add a little bit of sage, rosemary, and thyme, but it’s not in the “official” recipe.
Parsley, mashed potatoes, breadcrumbs, the veggies, and the meats ready to be all mixed together and baked. After mixing everything, you can hold this stuffing in the fridge a few days, then bake it when it’s time to eat. I didn’t think that baking it would change the flavor of the meat stuffing much, but it actually does!
Not the most pretty food, but such a classic dish that will always remind me of thanksgiving with my family! My all time favorite stuffing, for me Thanksgiving wouldn’t be complete without it. My OTHER favorite stuffing is made from tater tots!
A lot of people ask where I got this pan, I grabbed it at a vintage market!
Variations on Meat Stuffing
I mentioned earlier that I love to add a little sage, rosemary, and thyme to the onions sometimes. I also like to do Italian sausage sometimes instead of breakfast sausage. Or a little of both! My grandmother made it a little different every year, so I like to honor that tradition and switch it up.
The more French Canadian versions I have seen will also sometimes use veal in addition to the other meats, cinnamon, clove, and /or poultry seasoning.
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Grandma’s Meat Stuffing
My grandmothers traditional stuffing that she served every Thanksgiving.
Cook beef and sausage in a frying pan. Remove from pan and into a large bowl. Drain excess fat but keep some in the pan.
Add the butter to the pan. sauté onions, celery and garlic in butter over low heat for about 5 minutes. Once softened, add to the large bowl with the meat.
Add the parsley, potato, and breadcrumbs to the bowl. Stir to combine. Add the chicken stock, starting with half, and continuing to add a little more if needed to soften.
Pour the mixture into a loaf pan (or two). You can store in the fridge for up to a few days before baking.
Preheat oven to 350. Bake for an hour until heated through and lightly brown on top.
Notes
Sometimes I add a little sage and rosemary to the mixture, I have also done this with hot or sweet italian sausage instead of breakfast sausage. – I think it’s nice to switch it up slightly every time I make it.
Typically high in fat, carbs and salt, stuffing can be made fresh or purchased chilled, frozen or dehydrated. Traditionally, a stuffing would use the giblets of the bird with the addition of sausage meat, a source of starch, such as bread, with some aromatics such as onion, herbs and spices.
USDA recommends that you never refrigerate uncooked stuffing. Why? Remember, stuffing can harbor bacteria, and though bacteria grow slower in the refrigerator they can cause problems because stuffing is a good medium for bacteria growth, therefore a higher risk food in terms of cooking safely.
If the stuffing came out too wet and soggy (aka bread soup!) try not to over mix it, otherwise it'll turn into mush. Curtis Stone says to pour it on a large sheet tray and spread it out. Bake it on high heat to crisp it up, but make sure it doesn't burn.
Vegetable broth – To moisten the bread. Eggs – They add richness and moisture, helping to create the stuffing's irresistible gooey center. And sea salt and fresh black pepper – To make all the flavors pop!
Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.
Bacteria can survive in stuffing that has not reached 165 degrees that could then cause food poisoning. After removing the bird from the oven, wait for 20 minutes before taking the stuffing out of the turkey's cavity; it will cook a little more this way.
This product contains a high percentage of the Institute of Medicine's recommended adequate intake for sodium of 1500 mg a day (IOM 2005). This value is much lower than what the FDA requires be listed on food labels -- 2400 mg. Americans average 3,400 mg of sodium a day.
Leftovers should not be reheated in a slow cooker due to the length of time it takes for the leftover food to pass through the “Danger Zone,” the temperatures between 40 °F and 140 °F. Reheat the stuffing in an oven set no lower than 325 °F or in a microwave oven.
If the turkey and stuffing were cooked and refrigerated separately, both should be safe. Keep these cold foods cold and refrigerate them immediately upon arrival at home (always within 2 hours). Serve the meal within 3 to 4 days. Do not reheat a whole cooked turkey.
Like many convenience foods, Stove Top stuffing has gotten a bad rap in recent years, especially from people who have *opinions* about what is healthy to eat. It's got too much sodium, there are weird ingredients that you can't pronounce, and it's just better to make your own stuffing. But “better” is subjective.
To protect you and your guests from foodborne illness, avoid stuffing the turkey. Instead, cook the stuffing and turkey separately, which offers myriad benefits beyond food safety.
Use a large spoon or your hands to loosely stuff the body and neck cavities (do not pack it tightly because the stuffing expands while it cooks). Truss the main cavity with trussing pins to keep the stuffing inside. The stuffing must register 165 degrees on an internal thermometer to be safe to eat.
Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.
A whole egg coagulates at about 156°F (69°C). Eggs can act as binding agents. As their proteins set, eggs bind ingredients together giving strength and stability to meatloaves, casseroles and baked goods. Eggs are used to coat foods with crumbs, flour, etc.
The whole egg contributes to the richness and moisture content of the dough and enhances the overall flavor and texture of the bread. The yolks, being rich in fats, enhance emulsification and ensure a smoother texture. Whereas, the whites, when beaten, create stable foams, adding a light and airy quality to the bread.
Introduction: My name is Clemencia Bogisich Ret, I am a super, outstanding, graceful, friendly, vast, comfortable, agreeable person who loves writing and wants to share my knowledge and understanding with you.
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