Recipe by MaMere
Not to be confused with a "stuffing" this recipe stands on its own. This was made every year by MaMere as a side to the turkey on Thanksgiving. The leftovers (she made sure there were leftovers as she baked about 3 casseroles of this) were enjoyed by anyone who wished for them! It is a wonderful, warm, comfort food that stirs up great memories.
Top Review by Kathy228
Very good. This was so easy to make. I used only 1 tbsp poultry seasoning and added a handful of chopped, fresh parsley. I served it as a side dish, (not for a turkey). I'll make this again and definitely will try it with poultry. Wasn't sure what size pan to bake it in so I used an 11x7 casserole dish.
- 1 loaf white bread (dry it out for 3 days, break into pieces)
- 1 lb ground beef, raw, crumbled
- 1 small onion, chopped
- 3 stalks celery, chopped
- 2 -3 tablespoons poultry seasoning
- hot water (hot) or chicken broth (hot) or chicken stock (hot)
- 3 eggs
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- Toss stale cubes of bread with the ground beef, chopped onion,celery, poultry seasoning, salt and pepper. Celery and onion can be stir fried first to soften if desired.
- Pour enough hot water (microwave or stove top in tea kettle) to moisten.
- Add eggs and mix GENTLY. Do not overmix.
- Place mixture in a greased baking dish.
- Bake at 350 degrees Fahrenheit for 45 minutes to an hour.