rss facebook The Food in My Beard logo

Grandma's Meat Stuffing


One of the staples at my family Thanksgiving is a meat stuffing my grandmother makes. This is the first year that she hasn't had her own kitchen for thanksgiving, so it was up to my mom and I to re-create it. Asking her for the recipe proved fruitless however due to a bit of memory loss. My mom and I talked on the phone beforehand trying to figure out exactly what was in this thing, but I think it's been a little different every year for at least the past 3 years so it was hard to remember. In the end, we came up with something that everyone agreed was delicious and "pretty close to grandma's version". The thing we disagreed about though was HOW it was different. "Less bread" said my Dad. "More bread" said my Mom. I think next year I will take both of their advice. (cause it was perfect)

We had some old bread laying around, so, ya know, breadcrumbs.

The onion and celery were sauteed in butter. Also, I know this "meat" stuffing doesn't look like there is a lot of meat in it, but it takes up the whole bottom of the bowl there. 4 lbs total!

Mix and pile into the loaf pan.


Quick sidetrack. We got to thanksgiving and made some bloody marys with my cousins. I was going to post these, but I hate bloody marys, and I have vowed not to post one unless it changes my mind about bloody marys as a whole. These were not game changing, so they will be left off. Look how natural my cousin Casey and I look right now! This pic wasn't posed or faked AT ALL.

Yea, bloody marys and stuff. Old bay rim blah blah blech.

After the bloody marys were done, all the food was ready, and this baby came out of the oven, we sat down to eat!

The recipe was 1 lb of breakfast sausage, 3 lbs ground beef, about 1 cup of breadcrumbs, about 1 and 1/2 cups mashed potatoes, 1 onion, 1 celery stalk, 1/2 stick of butter, 4 cloves garlic, handful of parsley, chicken stock. Cook beef and sausage, sautee onions, celery and garlic in butter, mix everything together adding chicken stock to moisten it up (maybe a cup or so total). Put in a loaf pan and bake until it is all heated and a slight crust has formed on top.


I thought it tasted just like gram's, the question is which year???

Nice job.


Grandma's meat stuffing? Isn't that called Grandpa? Sorry I couldn't resist.

Looks damned good though.

It's so hard to recapture the food of your memories/childhood. Congratulations on being mostly successful.

Do you actually stuff it into something at any occasion, or is it an additional protein? I've never heard of meat stuffing before.

Recipe for Turkey Meat Stuffing


1. 1 LB of Ground Beef 1. 1 1/2 LB of Ground Beef
2. 1 LB of Ground Veal or 2. 1 1/2 LB of Ground Pork
3. 1 LB of Ground Pork

4. 1 Stick of Butter/Margarine
5. 1 - 1 1/2 cups Chicken Stock / Broth
6. 1 Large Yellow Onion (Diced)
7. 4 Ribs Celery (Diced)
8. 1 ½ cup of Mushrooms (Diced) or 1 can of Mushrooms stems and pieces
9. 8-10 Large Peeled Potatoes (Cooked (boiled and drained) ¾ of the way to being done) allow to cool then be Diced/Chopped into 1/2” pieces
10. 1 teaspoon of both Salt and Pepper (or to your taste)
11. 1 teaspoon of All Spice
12. 1/4 teaspoon of ground Clove
13. 1/4 teaspoon of Sage
14. Optional (1-1 ½ cups of Raisins after being reconstituted with 1-1 1/2 cup Brandy(Apple) or Bourbon Whiskey)

1. Prep the Potatoes and if desired (Optional) the Raisins as described above in the Ingredients.
2. In large frying pan melt ¾ of a stick of Butter/Margarine and combine Onion, Celery, Mushroom (add a little Bell Pepper if desired) and sauté on medium heat until ingredients are just starting to wilt or soften. Remove from the heat. (will be used in next step after meat is drained)
3. In a large Iron skillet melt ¼ stick of Butter/Margarine and combine the meats and brown it ½ to ¾ of the way on medium-high heat.(5-10 minutes) Drain the Fat away from the meat in the skillet.

4. Place the Skillet back on medium heat and combine and mix all of the above ingredients (except for potatoes) and when the mixture is around 90% cooked (10-15 minutes) reduce heat to low and add and mix in the Potatoes. Allow the collective liquid to cook away from meat stuffing mixture or drain it after the meat stuffing is completely cooked.

5. Allow Meat stuffing to cool to room temperature before stuffing the Turkey or Place it in a container and refrigerate it until you reheat it later if you are going to serve as a side dish. (Highly recommend stuffing Bird)

6. Can also be used as sort of a Sheppard’s Pie filler. (Recommend adding some left over dark turkey meat to the pie filler) Serve with Turkey Gravy.

I am so glad that you feel the same way about bloody marys. I feel like I SHOULD like them. I like pickled flavors, clam juice, lemon celery and all the other weird stuff (A-1 to sriracha) that friends put in. It is like a condiment cocktail and I should like it. But invariably when it crosses my lips it is just nasty.

Leave a comment