Prep 20 mins
Cook 5 hrs
I've made this stuffing for my family every Christmas and Thanksgiving for about seven years. I keep wanting to try a new one, but they keep saying this one is really good. It's not low calorie or low fat, but I only make it twice a year, so I guess that's ok. I was trying to reproduce the stuffing my mom used to make when I dreamed this one up. I didn't get it quite right, but once I hit this one, they told me to stop trying. Vary the amount of ingredients as desired (the quantities change a little every time based on the size of the bird, though in reality I just add or subtract bread as required). The recipe below will stuff a 15 lb turkey. I don't know what it turns out like in a casserole because I still stuff the turkey proper.
- 2 loaves egg bread (NOT the very sweet kind) or 2 loaves challah
- 1 lb ground veal or 1 lb lean ground beef
- 1 lb ground pork
- 2 tablespoons Worcestershire sauce
- 1 cup diced onion
- 3 cups leeks, sliced into thin rings (or half rings, if that makes cleaning easier)
- 2 cups of diced celery
- 1 cup of finely diced carrot
- 1 1⁄2 tablespoons dry ground sage
- salt and pepper
- cube or tear bread into large heatproof bowl.
- brown meat in skillet with salt, pepper and Worcesterchire sauce, drain and place in bowl.
- brown onion gently in the same skillet, then place in bowl.
- Place leeks in bowl.
- Place celery in bowl.
- Place carrots in bowl.
- mix all ingredients with a large wooden spoon or spatula.
- sprinkle sage over the top and mix again.
- stuff in neck and abdominal cavities of turkey and roast as required for size of bird.
I have made this stuffing now a few times and every time it comes out perfect, it is absolutely delicious, a very good combination of flavors and seasoning, it si a perfect stuffing.
Very good Recipe and I will have it again. Chef' Bob