Janets Thanksgiving Meat Stuffing Recipes

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JANET'S THANKSGIVING MEAT STUFFING



Janet's Thanksgiving Meat Stuffing image

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

1 1/2 lbs ground beef
1/4 lb pork sausage
1/4 lb ground pork
1 onion
1 turkey gizzard (and all the other things that's inside the turkey when you buy it)
6 -8 medium potatoes
salt
pepper
1/4 teaspoon celery salt

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



My Family's Meat Stuffing for a Turkey image

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

2 1/2 lbs ground beef, your choice of cut
1 lb ground pork, I use Jones Sausage Roll*
1 cup large dice celery
1 cup large dice onion
6 -12 ounces pepperidge farm onion and garlic croutons
1 lb butter, you may not need it all
poultry seasoning
salt
pepper

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!

MEMERE'S MEAT PIE AND MEAT STUFFING



Memere's Meat Pie and Meat Stuffing image

My grandmother makes this every year as a Thanksgiving stuffing, while the meat pie version is rarer. Both dishes are out of this world--two of my favorite things to have! I've always wanted to make this and actually watched her make it once, but I couldn't remember the recipe. Then, one day, when I was flipping through New McCall's Cookbook (an excellent volume), I saw her recipe stuck in one of the pages. Enjoy!!

Provided by GourmetChris

Categories     Savory Pies

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
1 lb ground pork
2 onions, large
4 stalks celery
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1 dash pepper
2 cups breadcrumbs (seasoned or plain)
1/4-1/2 cup hot water
1 double crust pie crust, unbaked (for meat pie)

Steps:

  • Chop onions and celery and saute until soft.
  • Lightly cook pork and drain off grease.
  • Add ground beef to pork and cook 5 minutes.
  • Transfer meat to deep pan, pot, or Dutch oven.
  • Add onions and celery.
  • Cook over low heat for 25 minutes, stirring occasionally to prevent sticking.
  • Drain any grease that has surfaced, and remove from heat.
  • Add seasoning, salt, and pepper.
  • Add hot water and bread crumbs, and mix well.
  • Cover and let stand for 30 minutes.
  • While that's standing, preheat the oven to 350°F.
  • Spoon meat mixture into pie crust and bake (in bottom shell) for 20-25 minutes. (Variation: add any amount of mashed potatoes after first 15 minutes.).
  • Add top crust and seal. Bake until done.

Nutrition Facts : Calories 1027.8, Fat 61.1, SaturatedFat 20.3, Cholesterol 173.9, Sodium 863.3, Carbohydrate 59, Fiber 3.6, Sugar 4.4, Protein 56.7

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