Ok before you say anything, this is technically a dressing not a stuffing. I grew up eating this “stuffing” so that’s what I’m calling this perfect dish.
A dressing is made outside the bird and a stuffing is made inside the bird. I don’t believe in cooking stuffing in the bird, there are so many ways to contaminate the stuffing with raw turkey. Even if you cook the turkey to 165 degrees, you would have to cook the stuffing to the same temperature. To do that you would have to cook your bird to over 200 degrees and your bird would dry out, not good eats.
So join me in making Grandma’s Stuffing, you won’t be disappointed! Enjoy.
Ingredients:
- Turkey stock (see below) or use prepared poultry stock
- 1 lb ground beef (round or chuck)
- 1 lb sweet sausage meat
- 1 large onion, diced small
- 1 loaf white bread
- 8-12 eggs, beaten
- 1 tablespoon garlic salt,
- 1 tablespoon parsley
- pepper to taste
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Directions:
Make the turkey stock. Boil neck & extra turkey parts covered in water to make stock (or use prepared stock). Set aside to cool.
Brown beef, sausage and onion together, drain and set aside to cool. Toast the sliced loaf of white bread and shred it into bits.
Add cooked meat mixture, shredded toast and eggs together, season with pepper, garlic salt and parsley. Add soup till it’s ploppy (about 4c); not thick but not runny.
Place into a 13X9 in glass heat proof pan, cover with foil.
Bake 325 oven 1 hour-do not overbake!
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Hints:
- use any bread you like
- serve with your roasted turkey
- makes enough stuffing for 18-24 lb turkey
- optional-add a handful of grated cheese
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Roasted Turkey Breast
For my roasted turkey breast, I used a 2 pound boneless turkey breast with salt and pepper to taste. Cook it at 350 degrees for 20-25 minutes per pound, make sure internal temperature is 165 degrees.
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Cranberry Sauce
Add 12 ounces of fresh cranberries into a pot with 1 cup water and 1 cup sugar. Cook on medium heat until cranberries pop and sugar melts. Let cool, makes a nice sauce for your turkey and stuffing.
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Recipe Source; Steven Valenti Original Recipe
Originally Published 2010
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