Nana Lee's Note:
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.
My Private Note
Units: US | Metric
- 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.
- 13If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
- 14Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
- 15There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat.
- 16Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
- 17I 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.
- 18If 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.
- 19With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!
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Nutritional Facts for My Family's Meat Stuffing for a Turkey
Serving Size: 1 (197 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 792.0
- Calories from Fat 597
- Total Fat 66.4 g
- Saturated Fat 34.3 g
- Cholesterol 218.6 mg
- Sodium 590.2 mg
- Total Carbohydrate 12.8 g
- Dietary Fiber 1.2 g
- Sugars 1.6 g
- Protein 35.2 g