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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.

Ready In:
4hrs 30mins
Serves:
Yields:
Units:

ingredients

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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"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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  1. Lizzy1004
    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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