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)
First cook the beef and sausage in a pan, then pour it all into a bowl. Try and get some nice browning at this step.
In the same pan, add the butter, onion and celery for a few minutes, then the garlic.
Parsley, mashed potatoes, breadcrumbs, the veggies, and the meats ready to be all mixed together and baked.
Not the most pretty food, but such a classic dish that will always remind me of thanksgiving with my family!
Grandma’s 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
- Cook beef and sausage in a frying pan. Remove from pan and into a large bowl. Drain excess fat but keep some in the pan.
- Add the butter to the pan. sauté onions, celery and garlic in butter over low heat for about 5 minutes. Once softened, add to the large bowl with the meat.
- Add the parsley, potato, and breadcrumbs to the bowl. Stir to combine. Add the chicken stock, starting with half, and continuing to add a little more if needed to soften.
- Pour the mixture into a loaf pan (or two). You can store in the fridge for up to a few days before baking.
- Preheat oven to 350. Bake for an hour until heated through and lightly brown on top.