Best 5 My Familys Meat Stuffing For A Turkey Recipes

Thanksgiving dinner is the perfect occasion to bring your family together and share a special meal. No Thanksgiving table is complete without a golden-brown turkey stuffed with savory dressing. If you are looking for a recipe to create mouthwatering stuffing for your holiday meal, look no further! This article will provide you with a comprehensive guide on how to make the best meat stuffing for a turkey that will tantalize your taste buds and leave your family asking for seconds. From selecting the right ingredients to preparing and cooking the stuffing, we will walk you through every step of the process to ensure that your stuffing turns out perfectly. Let's get started on creating a Thanksgiving tradition that your family will cherish for years to come!

Let's cook with our recipes!

MY DAD'S ITALIAN-AMERICAN TURKEY STUFFING

My Dad's Italian-American Turkey Stuffing image

This is the stuffing I grew up on. My dad insisted the pilgrims were eating mozzarella and pepperoni on the Mayflower! I think he cracked that joke so many times that he started to believe it...I love what the cheese does when baked inside the bird. The pepperoni becomes almost like bacon or Pancetta here when mixed with the otherwise traditional stuffing ingredients. If you don't want to use or don't have the turkey gizzard and heart, simply omit. Take a chance on this stuffing and you will never go back...

Provided by Alex Guarnaschelli

Categories side-dish

Time 1h20m

Yield 12 to 14 servings

Number Of Ingredients 15

Ingredients

1 1/2 sticks (12 tablespoons) unsalted butter
3 medium yellow onions, thinly sliced
8 stalks celery, stalks trimmed of leaves and ends and cut into thin slices
Kosher salt
Freshly ground black pepper
8 slices white sandwich bread
2 tablespoons fresh thyme, stemmed
10 fresh sage leaves, stemmed and cut into thin strips
1 teaspoon dry rosemary
1 turkey heart, cut into small pieces
1 turkey gizzard, cut into small pieces
12 ounces pepperoni, casing removed, cut into small cubes
1 pound loose pork breakfast sausage, broken into small pieces and cooked
1 1/2 pounds mozzarella cheese, cut into 3/4-inch cubes
1 cup low-sodium chicken stock, boiled and cooled

Steps:

Preheat the oven to 375 degrees.
Cook the vegetables: In a large skillet, melt 2 tablespoons (1/4 stick) of the butter. Add the onions and celery. Season with salt and pepper. Cook the vegetables, over medium heat, until translucent, 3 to 5 minutes. Remove the skillet from the heat and transfer the contents to a bowl. Set aside.
Toast and season the bread: Arrange the bread slices in a single layer on a baking sheet and toast until light brown. Alternatively, brown them in a toaster. While the bread is still hot, lightly butter both sides of each piece with 1 tablespoon of the butter. Cut into 1-inch squares and transfer them to a large bowl. Toss with salt, pepper, the thyme, sage and rosemary. Mix to blend. Set aside.
Cook the turkey innards and pepperoni: Heat a tablespoon of the butter and, in a large skillet, quickly saute the heart and gizzard pieces, 30 seconds. Season with salt and pepper. Remove from the heat and add it to the bowl of celery and onions. Stir to blend. In the same large skillet, add the remaining 1 tablespoon of the butter and saute the pepperoni pieces over high heat until crispy, 2 to 3 minutes. Drain on a paper towel.
Make the mix: Combine the celery and onion mixture, the cooked breakfast sausage, the mozzarella and the pepperoni in the bowl containing the toasted bread. Mix to blend and add the cup of chicken stock to moisten all of the ingredients.
Pour the mixture into a large baking dish and cover with foil. Bake 30 minutes, then remove the foil and continue baking until golden brown, about 20 more minutes.

OLD FASHIONED STUFFING

Old Fashioned Stuffing image

This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.

Provided by LYNN BECKER

Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes

Time P1DT1h15m

Yield 24

Number Of Ingredients 9

Ingredients

30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste

Steps:

Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 16.7 g, Cholesterol 18 mg, Fat 2.4 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 1 g, Sodium 228.4 mg, Sugar 1.7 g

THANKSGIVING TURKEY WITH ITALIAN MEAT STUFFING

Thanksgiving Turkey with Italian Meat Stuffing image

Each Thanksgiving we all looked forward to my Mom's delicious turkey with Italian meat stuffing. When she got older and could no longer cook, I took over the Thanksgiving dinners. She is no longer with us but each year members of my family continue to ask for Grandma's recipe so they can make it for their own family. I would now like to pass it on to you.

Provided by travelrose

Categories World Cuisine Recipes European Italian

Time 6h30m

Yield 20

Number Of Ingredients 16

Ingredients

1 pound ground beef
½ (1 pound) loaf day-old Italian bread
1 large onion, chopped
2 large stalks celery with leaves, chopped
½ cup chopped fresh mushrooms
4 cloves garlic, chopped, or more to taste
1 tablespoon chopped fresh flat-leaf parsley
½ cup freshly shredded Parmesan cheese
1 large egg
salt and ground black pepper to taste
1 (15 pound) whole turkey, neck and giblets removed
2 tablespoons olive oil
2 lemons, cut in half
2 cloves garlic, chopped, or to taste
2 teaspoons garlic powder, or to taste
1 cup water

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks, about 10 minutes. Drain grease. Place the ground beef into a large mixing bowl.
Tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. Crumble the wet bread into the bowl with the ground beef. Mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, Parmesan cheese, and egg until thoroughly combined. Season with salt and black pepper.
Rinse the turkey, and pat dry with paper towels. Lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. Rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird.
Roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes. Reduce heat to 350 degrees C (175 degrees C), and cover the turkey with the lid. Continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), about 5 more hours. Baste occasionally. If the bottom of the roasting pan looks dry, pour in water.

Nutrition Facts : Calories 611.8 calories, Carbohydrate 7.6 g, Cholesterol 225.2 mg, Fat 29.1 g, Fiber 0.6 g, Protein 75 g, SaturatedFat 8.7 g, Sodium 289.5 mg, Sugar 0.7 g

MY FAMILY'S MEAT STUFFING FOR A TURKEY

My Family's Meat Stuffing for a Turkey image

This is a meat stuffing my family has used all my life and before. This was given to my mother by her mother, and I imagine, her mother. Our whole family used this recipe. My daughter makes this stuffing as well, and now my granddaughters have the recipe so they will eventually use it. It is a very tasty stuffing so we make "tons" of it to freeze or use over the holidays. It's good on toast with gravy as a hot open sandwich. Or with turkey slices and gravy as a leftovers meal. You can make it a day or so ahead, but you must bring it to room temp if you are going to stuff your bird with it. ETA: I have always made the stuffing and put it into the turkey HOT. That way there is no problems with the turkey being overdone to make sure the stuffing is heated through. IN RESPONSE THE THE REVIEW DATED NOV 20 2007 ---- I appreciate your FYI, however, I have been making my turkey just this way for over 40 years, and have yet to lose a family member or friend. I have eaten it this way from "birth" since this recipe and method has been used by my mother and my grandmother before her.

Provided by Nana Lee

Categories Pork

Time P1m29D

Yield 10-12 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs ground beef, your choice of cut
1 lb ground pork, I use Jones Sausage Roll*
1 cup large dice celery
1 cup large dice onion
6 -12 ounces pepperidge farm onion and garlic croutons
1 lb butter, you may not need it all
poultry seasoning
salt
pepper

Steps:

First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
Second, you need a good sized fry pan, preferabley with deep, straight sides.
Third, a good pair of tongs and spoonula.
Fourth, are the ingredients. These are estimations, I don't really measure.
Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
*you could use just ground pork but the sausage gives a better taste.
Heat fry pan and oil lightly with a pat of butter.
Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
Do the same to the rest of the beef and sausage. Mix thoroughly.
Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
Add seasonings at this point. Use the amount that is to your liking. Mix very well.
If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat.
Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey.
If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!

MY FAMILY'S MEAT STUFFING FOR A TURKEY

MY FAMILY'S MEAT STUFFING FOR A TURKEY image

Looking at this recipe it may look daunting. However, if you read it through first, you will see it really is very easy. I did not state a cook time because it depends on how big yuor turkey is and whether you stuff it or put the stuffing on the side in the oven. This is a meat stuffing my family has used all my life and before. This was given to my mother by her mother, and I imagine, her mother. Our whole family used this recipe. My daughter makes this stuffing as well, and now my granddaughters have the recipe so they will eventually use it. It is a very tasty stuffing so we make "tons" of it to freeze or use over the holidays. It's good on toast with gravy as a hot open sandwich. Or with turkey slices and gravy as a leftovers meal. You can make it a day or so ahead, but you must bring it to room temp if you are going to stuff your bird with it. ETA: I have always made the stuffing and put it into the turkey HOT. That way there is no problems with the turkey being overdone to make sure the stuffing is heated through. IN RESPONSE THE THE REVIEW DATED NOV 20 2007 ---- I appreciate your FYI, however, I have been making my turkey just this way for over 40 years, and have yet to lose a family member or friend. I have eaten it this way from "birth" since this recipe and method has been used by my mother and my grandmother before her.

Provided by Lee Jacintho @SwampCatNana

Categories Other Side Dishes

Number Of Ingredients 8

Ingredients

2 1/2 pound(s) ground beef, your choice of cut
1 pound(s) ground pork, i use jones sausage roll***
1 cup(s) large dice celery
1 cup(s) large dice onion
6-12 ounce(s) pepperidge farms onion & garlic croutons
1 pound(s) butter, you may not need it all
- poultry seasoning
- salt and pepper

Steps:

First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
Second, you need a good sized fry pan, preferabley with deep, straight sides.
Third, a good pair of tongs and spoonula
Fourth, are the ingredients. These are estimations, I don't really measure
Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
***you could use just ground pork but the sausage gives a better taste.
Heat fry pan and oil lightly with a pat of butter.
Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
Do the same to the rest of the beef and sausage. Mix thoroughly
Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
Add seasonings at this point. Use the amount that is to your liking. Mix very well.
Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes
I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey
If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!

Tips:

Use fresh, high-quality ingredients for the best flavor.
Use a variety of herbs and spices to give the stuffing a complex flavor.
Sauté the vegetables before adding them to the stuffing to bring out their flavor.
Use a combination of bread cubes and croutons for a crispy yet moist stuffing.
Add some chopped nuts or dried fruit to the stuffing for a little extra crunch and sweetness.
Cook the stuffing until it is heated through but not dry.
Let the stuffing rest for a few minutes before serving to allow the flavors to meld.

Conclusion:

This meat stuffing is a delicious and versatile dish that can be enjoyed with a variety of meals. Whether you are serving it with turkey, chicken, or beef, this stuffing is sure to be a hit. With its savory flavor and moist texture, this stuffing is a classic dish that will please everyone at your table.