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    You are in: Home / Recipes / Memere Bibeault's Meat Stuffing Recipe
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    Memere Bibeault's Meat Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Lizzy1004's Note:

    This recipe is our go to staple of every Thanksgiving/Christmas Dinner. We enjoy it so much that now my Russian in-laws request that I make it even though it is a French Canadian dish. We usually make this the day before we stuff the turkey because it has to cool completely.

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    Serves: 10-12


    lbs Stu ...

    Units: US | Metric


    1. 1
      Take the celery and onion and chop it fine. Put it into the pan.
    2. 2
      Take the giblets and liver, chop them fine and put them into the pan.
    3. 3
      Take 4 small sausage links and remove the casings and put them into the pan.
    4. 4
      Put the beef and the pork into the pot and stir everything.
    5. 5
      Shake in allspice, poultry seasoning, salt and pepper, and basil.
    6. 6
      Cook on low for 4 hours occasionally stirring the pot so that nothing sticks or burns.
    7. 7
      Whatever you do, DO NOT DRAIN THE JUICES/FATS whatever you want to call them!
    8. 8
      Put the bread crumbs inches You want to make sure that you didn't put too much. You need only enough to bind the meats together so that it all sticks.
    9. 9
      Cook for ten minutes. Taste the stuffing to adjust the seasonings.
    10. 10
      Keep on low until the stuffing almost sticks on the bottom. Stuffing is done.
    11. 11
      Cool completely. Stuff the Turkey!
    12. 12

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    Nutritional Facts for Memere Bibeault's Meat Stuffing

    Serving Size: 1 (163 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 449.5
    Calories from Fat 279
    Total Fat 31.0 g
    Saturated Fat 11.4 g
    Cholesterol 143.9 mg
    Sodium 303.9 mg
    Total Carbohydrate 9.4 g
    Dietary Fiber 0.8 g
    Sugars 1.2 g
    Protein 31.0 g

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