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. Full. 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!
 

Grandma’s Meat Stuffing

For:  12 People
  • 1 Pound Breakfast Sausage
  • 3 Pounds Ground Beef
  • 1 Cup Breadcrumbs
  • 1.5 Cups Mashed Potato
  • 1 Onion
  • 1 Celery Stalk
  • 1/2 Stick Butter
  • 4 Cloves Garlic
  • 1 Handful Parsley
  • Chicken Stock

Instructions

  1. Cook beef and sausage in a frying pan. Remove from pan. Drain excess fat but keep some in the pan. Add the butter. sautee onions, celery and garlic in butter. Mix everything together in a large bowl adding chicken stock to moisten it up (maybe a cup or so total). Put in a loaf pan and bake at 350 until it is all heated and a slight crust has formed on top. Maybe an hour or so.