Very Rich Meat Stuffing Recipes

THE BEST STUFFING

Steps:

• Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish.
• Heat the oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally with a wooden spoon and breaking up any clumps, until browned, about 5 minutes. Transfer the sausage with a slotted spoon to a large bowl.
• Add the wine to the skillet and cook until almost all the liquid has evaporated, scraping up any browned bits, about 2 minutes. Add 1 tablespoon of the butter to the skillet, and then add the mushrooms. Season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until the mushrooms brown and have cooked down to about half their original volume, about 5 minutes. Transfer the mushrooms with a slotted spoon to the bowl with the sausage.
• Melt the remaining 7 tablespoons butter in the skillet. Then add the celery, onions, sage and thyme and cook until softened, about 5 minutes. Add the broth and bring to a simmer.
• Beat the eggs and parsley in another large bowl. Add the bread cubes and toss. Add the reserved sausage and mushrooms and toss together. Pour in the vegetables and broth and toss again until evenly coated. Transfer the mixture to the prepared baking dish and cover with foil. Bake for 30 minutes. Then uncover and continue to bake until golden, about 30 minutes more. Garnish with celery leaves if using.

VERY RICH MEAT STUFFING

Steps:

• Place the giblets in a saucepan with the water, and simmer for 1 hour. Strain, reserve the broth, cool the giblets and chop.
• Place the bacon, chicken fat and butter in a large skillet, and cook for 3 minutes over low heat. Add the onion, celery and garlic, and cook for 5 minutes. Add the mushrooms, stir well to combine, and cook for 2 minutes. Add the ground beef, ground veal and sausage, and cook for 5 minutes, stirring to break up lumps of meat. Add the kidney, and simmer for 10 minutes. Add the giblets and the chicken livers, and cook for 5 minutes, stirring gently.
• Place the mixture in a large bowl, and add the bread crumbs, salt, pepper, parsley, mint, thyme, allspice and cumin, and stir to combine. Add the Cognac and chicken broth and stir. Add the chestnuts and the pine nuts and stir well. Adjust seasonings. When cool, this stuffing can be baked inside the turkey, or if you prefer, placed in a casserol and baked for 40 minutes at 350 degrees.

ALL PURPOSE CRAB STUFFING

Steps:

• Mix all ingredients in a bowl.
• For stuffed shrimp -- butterfly them and put one tbsp of mixture on top and bake at 350 for 10-12 minutes. Use the biggest shrimp you can find!
• For mussels -- place one tbsp of mixture on top of mussels and bake at 350°F for 10-12 minutes. (I buy a two pound frozen bag of New Zealand Mussels on the half shell from Fiesta Market. Just thaw -- top with some stuffing mixture and bake. Delicious!).
• Makes enough for generously stuffing 20 large shrimp or 2 lbs of mussels on the half shell.
• Sometimes I will drizzle melted butter over each stuffed mussel or shrimp but do so very very lightly. I will melt butter in the micro and then using a 1/8 tsp measuring spoon pour on each shrimp/mussel. Too much butter and it will become too rich.
• Lightly sprinkle paprika over all.
• I love this.

MY FAMILY'S MEAT STUFFING FOR A TURKEY

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!