Memere Bibeault's Meat Stuffing
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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READY IN: 4hrs 30mins
SERVES: 10-12
YIELD: 3-4 lbs Stuffing
UNITS: US
INGREDIENTS
Nutrition- 2lbs ground beef
- 1lb ground pork
- 2 -4small sausage links
- 1
- 2 -3
- 1turkey liver, from the bird chopped fine
- 1turkey giblets, from the bird chopped fine
- 1⁄2tablespoon allspice
- 1⁄3tablespoon poultry seasoning
- 1pinch basil
- 1 -2cup breadcrumbs
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DIRECTIONS
- Take the celery and onion and chop it fine. Put it into the pan.
- Take the giblets and liver, chop them fine and put them into the pan.
- Take 4 small sausage links and remove the casings and put them into the pan.
- Put the beef and the pork into the pot and stir everything.
- Shake in allspice, poultry seasoning, salt and pepper, and basil.
- Cook on low for 4 hours occasionally stirring the pot so that nothing sticks or burns.
- Whatever you do, DO NOT DRAIN THE JUICES/FATS whatever you want to call them!
- 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.
- Cook for ten minutes. Taste the stuffing to adjust the seasonings.
- Keep on low until the stuffing almost sticks on the bottom. Stuffing is done.
- Cool completely. Stuff the Turkey!
- ENJOY!
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