Meat Stuffing Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2lb ground chuck
1lb ground pork (breakfast sausage tube, may use sage-flavored)
1 large onion, diced
3/4-1c celery, diced
Italian bread crumbs
3 eggs, beaten
salt, to taste
pepper, to taste
poultry seasoning, to taste
2 tbsp butter
1 tbsp olive oil
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Directions: |
Directions:In large skillet, melt ~2 tbsp butter and ~1 tbsp olive oil. Saute onion and celery until softened, season with salt and pepper. Remove from pan and set aside in large mixing bowl. Add meats together into same skillet and cook until browned and season with salt and pepper (may need 2 skillets). Combine cooked meat with onion and celery in the large mixing bowl (no need to drain excess grease). Slightly beat 3 eggs and temper with small amount of meat then stir into meat mixture. Add enough bread crumbs to absorb liquid (~1.5 cups). Season w/ salt, pepper, and poultry seasoning to taste.
Scoop into casserole dish and place into oven at 350 until hot and bubbly, ~30min if already warm when entering oven. Remove from oven, let cool slightly, and serve. |
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Personal
Notes: |
Personal
Notes: This is the most popular and essential component of Magrane Thanksgiving and Christmas dinners. It's best to be quite generous with the seasoning and make 2 batches, as it reheats and freezes well for leftovers.
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