oftt

Mom's French Meat Stuffing

Print Email

If you're part of a meat-loving clan, then this stuffing will hit the spot. It is made as a side dish, not to stuff the turkey. It can be made the day ahead and simply reheated over a low flame until warmed through. If too sticky add some additional broth. Personally, I always thought it was better the second day because the flavors have more time to combine. Can be doubled for a really large crowd.

1 large onion, finely diced (can pulse in food processor if you're lazy like me)
2 stalks celery, finely diced (can pulse in food processor, same as above)
1 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal (or use 1 lb. ground pork)
Up to 1 tablespoon Poultry seasoning, or more to taste
2 cups prepared beef stock OR 2 beef buillion cubes dissolved in 2 cups boiling water
1- 8oz. bag of Pepperidge Farm Herb-Seasoned stuffing, the one with the small pieces not the cubed kind
3 tablespoons butter
Salt and ground black pepper to taste


With clean hands, mix the meats together in a large bowl until thoroughly combined.

Melt butter in large Dutch Oven over medium heat. Add onion and celery. Saute until the vegetables begin to soften 4-5 minutes.  Add the meat and beef stock, just enough to cover the meat. Cover pot and simmer on low for about 1/2 hour to an hour. Be sure to stir often, so the the meat does not stick to the pan or burn.

Once it reaches a nice uniform brown color turn off the heat and add the poultry seasoning and stuffing mix until the liquid is absorbed. You don't want the mixture to be too soupy, too dry or too bready so take care not to add too much stock in the beginning. Cook for an additional 10-15 minutes to allow the flavors to come together and any extra liquid to be absorbed.

Salt and pepper to taste just before serving. Place in a large warmed bowl and serve. Much, much, much better the next day. Like night and day. Just make this one ahead. Less work on the big day and worth the time spent. Just reheat on low in a crock pot or dutch oven until warm throughout. Add additonal water or broth to loosen, if necessary.

(LD)

 

restaurant news

EVOO La La
Boston
by Kitty Kaufman

Evoo 3Is everyone at Kendall Square's Evoo and its sister, Za, right next door? It's Evoo for more formal meals like scallops with risotto or fig compote with lamb rillettes. You could chill out with...

Read more...
Snappy Patty's: A lunch find in Medford
Boston
by Lisa Dinsmore

snappyintI love the city of Boston. I spent my college years living there and enjoyed myself immensely. My family is from Massachusetts (not Boston, there is a BIG difference) so I get to visit once a...

Read more...
The Bar Room at The Modern: Not Just Any Cafe
New York
by Brenda Athanus

BarRoomMy friend, Barbara and I were escaping the icy tundra of Maine for a long weekend in New York City to indulge in great food, theater and art.

We started our Sunday morning at the MOMA as the doors...

Read more...
Ristorante Lorenzo in Italy
Italy
by Michael Tucker

witaly115.jpgJill was done.  For three weeks I'd been force feeding her on a take-no-prisoners march through the restaurants of Italy.  I had all but nailed her feet to the floor.  And then four days in Rome...

Read more...