HOMEMADE THREE MEAT STUFFING
Provided by Ingrid Hoffmann
Categories side-dish
Time 2h23m
Yield 12 to 14 servings
Number Of Ingredients 23
Steps:
- To prepare the stuffing: Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover, and turn off the heat. Let the eggs sit for 10 minutes. Set aside to cool completely before peeling and chopping.
- Melt 1/2 cup (1 stick) of the butter in a large pot over medium heat. Add the beef and pork; cook until the meat is starting to brown, about 15 minutes. Add 1/2 cup of the chopped onions and half of the chopped garlic, along with the steak sauce, vinegar, lemon zest, cumin, and oregano; season with salt and pepper. Cook, stirring often, until the onions are completely tender and the meat is cooked through, 30 minutes. Turn off the heat and transfer the meat mixture to a large bowl to cool. The meat base can be made up to 1 day in advance. You may cover with plastic wrap and refrigerate until you're ready to make the rest of the stuffing.
- To the same large pot, melt the remaining 1/2 cup (1 stick) of butter over medium heat. Stir in the remaining onions and garlic, along with the bell peppers, celery, and scallions. Add the tomato paste and cook until the vegetables have softened, about 15 minutes. Soak the bread in the milk for 3 minutes. Squeeze as much liquid from the bread as you can and then crumble it into the pot. Add the meat mixture back into the pot, along with the chopped eggs, sausage, raisins, parsley, and olives and mix to combine.
- Preheat the oven to 350 degrees F.
- Transfer the stuffing to a buttered casserole dish and bake for 20 to 30 minutes until the top is nicely browned. Serve with roast turkey.
JANET'S THANKSGIVING MEAT STUFFING
Make and share this Janet's Thanksgiving Meat Stuffing recipe from Food.com.
Provided by Kathy
Categories Pork
Time 1h40m
Yield 1 batch
Number Of Ingredients 9
Steps:
- Combine ground beef, sausage, pork, and onion in a skillet. Brown.
- Cook the gizzard (and whatever else you have) for 10-15 minutes. Grind up.
- Cook and mash the potatoes.
- Combine all cooked items. Add salt, pepper, and celery salt.
- Refrigerate. Re-heat in oven when ready to prepare meal.
Nutrition Facts : Calories 3297, Fat 161.5, SaturatedFat 60.3, Cholesterol 846.1, Sodium 1405, Carbohydrate 234.4, Fiber 29.7, Sugar 14.7, Protein 218.6
MY FAMILY'S MEAT STUFFING FOR A TURKEY
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.
Provided by Nana Lee
Categories Pork
Time P1m29D
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
- Second, you need a good sized fry pan, preferabley with deep, straight sides.
- Third, a good pair of tongs and spoonula.
- Fourth, are the ingredients. These are estimations, I don't really measure.
- Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
- *you could use just ground pork but the sausage gives a better taste.
- Heat fry pan and oil lightly with a pat of butter.
- Fry 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.
- Do the same to the rest of the beef and sausage. Mix thoroughly.
- Melt 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.
- Melt 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.
- Add seasonings at this point. Use the amount that is to your liking. Mix very well.
- If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
- Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
- There 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.
- Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
- I 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.
- If 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.
- With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!
THE BEST STUFFING
There's something for everyone in our festive stuffing. It's filled with satisfying ingredients like sausage and mushrooms, plus classic Thanksgiving flavors like onion, celery and lots of chopped herbs. We like it best when baked in a casserole dish and served alongside the turkey. This is also the safest way to prepare it.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
- Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
- Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
- Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
- Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.
FRENCH MEAT STUFFING
This recipe has been in our family for generatioins. We use it at all "turkey" holidays. The crackers absorb excess grease so the stuffing will be firm. I use leftover stuffing to make meat pies. For a smaller turkey you can cut the recipe in half.
Provided by Nell Majeran
Categories Pork
Time 45m
Yield 18-24 lb turkey
Number Of Ingredients 6
Steps:
- Brown hamburg and pork, drain most of grease leaving small amount for taste.
- Mix in rest of ingredients until well mixed.
- Stuff turkey.
Nutrition Facts : Calories 306.6, Fat 16.4, SaturatedFat 6.1, Cholesterol 81.2, Sodium 75, Carbohydrate 13.7, Fiber 1.8, Sugar 0.6, Protein 25
MEXICAN GROUND BEEF STUFFING
This is an altered version of my grandma's Thanksgiving stuffing recipe, and it is delicious! Would also work for tacos or tostadas.
Provided by Ana_Isa
Categories Meat
Time 35m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Heat a small pan to medium/high heat, spray it with Pam, and toast the almonds on it until they are slightly browned.
- In the meantime, heat another small pan to medium/high heat, spray it with Pam, and sauté the can of tomatoes on it for about 7 minutes.
- As the almonds and tomatoes toast/sauté, heat the olive oil in a large sauce pan, and add the onion. When it is transparent, add the garlic and sauté for 2-3 minutes.
- Add the beef to the large sauce pan and mix it with the onion and garlic. Add the salt and black pepper too.
- Once the beef is no longer pink, add the tomatoes, almonds, raisins, olives, and cider. Make sure ingredients are all mixed together and then add the cumin.
- Cook for 10-15 more minutes, until beef is cooked through.
FRENCH CANADIAN MEAT TURKEY STUFFING
Make and share this French Canadian Meat Turkey Stuffing recipe from Food.com.
Provided by pink cook
Categories One Dish Meal
Time 1h20m
Yield 15 lbs. turkey, 20 serving(s)
Number Of Ingredients 12
Steps:
- Put all ingredients in large pan except crackers. Cook on medium heat until meat is well cooked, approximately one hour stirring occasionally, so it will not stick to bottom of pan. Add 1 ladle of turkey drippings.
- Simmer for 20 minutes and drain 3/4 of liquid from pan. Add rice (or crushed crackers or bread cubes instead of the rice) until the rest of liquid is absorbed. Add salt and pepper to taste.
- Store the stuffing in refrigerator overnight to get more flavor and then stuff the turkey.
- NOTE: Dreamer in Ontario wrote:.
- "I think that pinkie kookie's recipe sounds close if I use rice in place of the bread and/or crackers.".
- I wrote: "Your idea of adding rice instead of the crackers and bread is excellent, Dreamer in Ontario. That is what the recipes are for, to add our own ingredients and ideas. Enjoy it.".
Nutrition Facts : Calories 187.4, Fat 9.3, SaturatedFat 3.6, Cholesterol 50.8, Sodium 402.2, Carbohydrate 8.9, Fiber 0.4, Sugar 0.5, Protein 15.7
JACQUELINE RODERICK'S MEAT STUFFING
Categories Beef Pork Side Bake Christmas Thanksgiving Quick & Easy Stuffing/Dressing
Yield 8 cups
Number Of Ingredients 9
Steps:
- Cook ground pork over medium-high heat. When almost cooked through, add ground beef. Stir to break up meat. Add the onions and celery. Cook till beef is cooked through. Add the potatoes and mash in the pan with the back of a wooden spoon. Break-up the bread into small pieces and add to the beef and pork mixture. Add in just enough milk to make the mixture moist and so it sticks together. Add salt and pepper to taste. Transfer to a casserole dish, cover and place in the oven during the last half-hour of cooking time for your turkey. Serve and enjoy!
More about "jacqueline rodericks meat stuffing food"
FRENCH CANADIAN MEAT STUFFING AKA "TOURTIE'RE" FILLING …
From youtube.com
Author Seven Legends Craft's Etc.Views 2.2K
FRENCH MEAT STUFFING FAMILY FAVORITE RECIPE FOR …
From ourcraftymom.com
Reviews 13Estimated Reading Time 3 mins
FRENCH CANADIAN MEAT DRESSING RECIPE - HEALTHY …
From hwcmagazine.com
GRANDMA'S MEAT STUFFING - THE FOOD IN MY BEARD
From thefoodinmybeard.com
5/5 (2)Servings 12Cuisine American, ItalianCategory Side Dish
EASY SAUSAGE MEAT STUFFING RECIPE - EFFORTLESS FOODIE
10 BEST GROUND MEAT STUFFING RECIPES | YUMMLY
From yummly.com
MEAT STUFFING | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
MEMERE BERNARD’S FRENCH MEAT STUFFING - TASTY KITCHEN
From tastykitchen.com
SAUSAGEMEAT STUFFING RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MEAT STUFFING FOR ROASTED POULTRY - MORGANE RECIPES - YOUTUBE
From youtube.com
MEMERE'S MEAT STUFFING RECIPE - NEW ENGLAND TODAY
From newengland.com
SAUSAGEMEAT STUFFING RECIPE - BBC FOOD
From bbc.co.uk
ROOKIE’S MOTHER-IN-LAW’S SAUSAGE STUFFING – GARAGE LOGIC
From garagelogic.com
"WORST COOKS IN AMERICA" GETTING STUFFED (TV EPISODE 2016)
From imdb.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love