Moist and Tasty Pork Stuffing

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READY IN: 1hr 10mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs lean ground pork (I like to use 1 lb pork and 1 lb mild sausage) or 2 lbs bulk sausage (I like to use 1 lb pork and 1 lb mild sausage)
  • 2
    (14 ounce) packages Pepperidge Farm Herb Stuffing (not cubed not cornbread. I use about one and a half packages.)
  • 1 -2
    large onion, chopped
  • 6
    celery & leaves, chopped
  • 1 -2
    cup water (need enough to cover pork as it cooks)
  • 1
    teaspoon Bell's seasoning (may omit)
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DIRECTIONS

  • Place meat, onion, celery and seasoning in a pot. Cover with water. Bring to a boil and simmer for one hour stirring occasionally to break up meat chunks.
  • Remove from heat. If there is an excess amount of liquid pour in a cup and reserve. Stir in the stuffing mixture. This mixture should be a little dryer than you like it since it will absorb some of the turkey juices. If too dry, add some of the reserved liquid.
  • The stuffing can be prepared the night before and refrigerated overnight. This makes enough to stuff a 20 lb bird. Remember not to stuff your turkey until it is ready to cook. You can cook the stuffing that didn't fit in your bird in a crock pot (or in the oven if you have room).
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