Turkey stuffing is always the one dish where there is never enough for our family. The stuffing bowl is empty by the time people are having seconds because everyone enjoys it so much. Family members stare in disbelief while I repeatedly go back to the turkey with a spoon to see if there is any more food concealed inside its cavities.
Yes, the stuffing is so good. But part of the reason is because this is my mom’s classic turkey stuffing recipe. I remember that my mom used to make this when I was a kid. Actually, I think she got this stuffing recipe from her mom as well. It has been a traditional family recipe for many decades!.
My mother’s stuffing for turkey differs from many other cooks’ recipes in one important way. My mom uses some ground beef in her stuffing. For me, this was always normal and the standard way stuffing was made.
I didn’t realize that stuffing with beef wasn’t typical until I tried stuffing made by others. But, it is so good and this recipe is easily my favourite type of stuffing.
Although it’s not a common practice, there are some customs and instances where stuffing for turkeys contains meat. I have had Italian style stuffing with sausage meat in the bread stuffing. There is also cornbread and sausage stuffing which is delicious as well.
If you have never tried meat in your turkey stuffing, I encourage you to give this a try. There is so much flavour and it tastes so good!.
Take a culinary trip this Thanksgiving and enjoy a delicious Italian take on the traditional turkey dinner. This recipe combines the succulent flavors of a perfectly roasted turkey with the savory richness of Italian meat stuffing, drawing inspiration from generations of family tradition. Get ready to wow your guests with this tasty and unusual dish that will make them want more.
A Legacy of Flavor: Grandma’s Meat Stuffing
The heart of this recipe lies in the Italian meat stuffing, a cherished tradition passed down through generations. This unique stuffing deviates from the typical Thanksgiving fare, offering a delightful blend of Italian flavors that harmoniously complement the turkey.
The recipe originates from the author’s grandmother, who served it every Thanksgiving. However, due to memory loss, the exact recipe was lost. The author, along with her mother, embarked on a culinary quest to recreate the beloved stuffing, relying on their memories and experimenting with different ingredients
Origins and Variations: A Culinary Exploration
The author delves into the origins of the meat stuffing, discovering that it is a popular dish among French Canadians as well. This version often incorporates warming spices like cinnamon and clove adding a touch of warmth to the savory flavors.
Variations of the meat stuffing abound with some recipes including veal poultry seasoning, and even tater tots for a unique twist. The author encourages experimentation, suggesting that adding sage, rosemary, and thyme can enhance the flavor profile.
Ingredients: A Symphony of Flavors
To embark on this culinary journey, gather the following ingredients:
- For the Meat Stuffing:
- 1 pound breakfast sausage
- 2 pounds ground beef
- 1/2 stick butter
- 1 onion
- 2 celery stalks
- 4 cloves garlic
- 1 large handful parsley
- 1.5 cups mashed potato
- 1 cup breadcrumbs
- 1 cup chicken stock
- For the Turkey:
- 1 (15 pound) whole turkey, neck and giblets removed
- 2 tablespoons olive oil
- 2 lemons, cut in half
- 2 cloves garlic, chopped, or to taste
- 2 teaspoons garlic powder, or to taste
- 1 cup water (Optional)
Instructions: A Step-by-Step Guide
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Prepare the Meat Stuffing:
- In a frying pan, cook the beef and sausage until browned.
- Remove the meat from the pan and transfer it to a large bowl.
- Drain the excess fat from the pan, leaving some behind.
- Add the butter to the pan and sauté the onions, celery, and garlic over low heat for about 5 minutes.
- Once softened, add the vegetables to the bowl with the meat.
- Add the parsley, potato, and breadcrumbs to the bowl and stir to combine.
- Add the chicken stock, starting with half and continuing to add more if needed to soften the stuffing.
- Pour the mixture into a loaf pan (or two). You can store it in the fridge for up to a few days before baking.
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Prepare the Turkey:
- Preheat oven to 350 degrees F (175 degrees C).
- Rinse the turkey and pat it dry with paper towels.
- Lightly stuff the turkey with the meat stuffing.
- Place the turkey into a roasting pan with a lid.
- Rub the turkey with olive oil, squeeze lemons over it, and sprinkle garlic, garlic powder, salt, and pepper over the bird.
- Roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes.
- Reduce heat to 350 degrees C (175 degrees C) and cover the turkey with the lid.
- Continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), about 5 more hours. Baste occasionally.
- If the bottom of the roasting pan looks dry, pour in water.
Tips and Variations: Enhancing Your Culinary Creation
- For a richer flavor, use Italian sausage instead of breakfast sausage.
- Add a touch of summer savory for an authentic French Canadian twist.
- Experiment with different herbs and spices to personalize the flavor profile.
- If you don’t have mashed potatoes, you can use bread crumbs or even tater tots.
- Serve the turkey with gravy and your favorite Thanksgiving side dishes.
With this recipe, you can create a Thanksgiving feast that is both unique and flavorful. The Italian meat stuffing adds a delightful twist to the traditional turkey, creating a dish that will impress your guests and become a cherished family tradition. So, gather your ingredients, don your apron, and embark on this culinary adventure. The rewards of a delicious and memorable Thanksgiving feast await.
How to make turkey stuffing
The first step in making my Mom’s Turkey Stuffing is to brown the ground beef. I use a pot or Dutch oven large enough to combine the cooked beef with the bread. To avoid having to dirty another bowl, I prefer to prepare the stuffing directly in the pot.
Brown the beef over medium heat until all the meat is cooked through. Use a wooden spoon to break the meat into small even sized chunks.
Once the beef is evenly browned, drain the grease and discard.
Stir in the diced onion and celery. Continue to cook until the vegetables are soft and cooked through. Turn off the heat and let the beef and vegetables cool slightly. It doesn’t have to cool to room temperature in order to spoon into the turkey cavity; it is easier when it is slightly warm.
Stuffing mix boxes make it easy
My mom has always used boxes of store-bought stuffing mix for her turkey stuffing. There are many different brands and they are all quite similar. Regardless of the brand, the boxes should be around 6oz (170g) in size.
Dump in the boxes of stuffing mix. Since the stuffing mix is already seasoned, it is not necessary to add any extra seasonings.
Pour the water in gradually, stirring the mixture to make sure all of the dry bread cubes are evenly covered. Allow the stuffing to rest for ten to fifteen minutes so the dry bread can absorb the water and soften.
Get the turkey ready to be stuffed. Verify that the bird’s insides are free of any giblets, neck, or other items that occasionally accompany turkeys.
Spoon the stuffing into the turkey cavity. Gently press the stuffing deep into the cavity, using the back of the spoon.
Every member of the family always wants turkey, so I like to pack it full as possible. There may occasionally be a small opening in the turkey’s neck region where stuffing can be placed. Typically, there is a pocket of loose skin. By adding a few large spoonfuls of the stuffing inside, the skin can encircle the filling and keep it in place while it bakes.
How to Make Grandma’s Meat Stuffing Recipe. Very Simple and Easy to Make Dressing.
FAQ
What is meat stuffing made of?
Do you cook the stuffing before putting it in turkey?
What do you stuff a turkey cavity with?