Recipe: French Meat Stuffing, Meat Stuffing, and Italian Meat Stuffing

FRENCH MEAT STUFFING

4 lbs. ground beef
2 lbs. ground pork
1 medium onion, chopped
2 tsp. poultry seasoning
1/2 tsp. thyme
1/2 tsp. ground sage
1/4 tsp. ground cloves
Water (1 inch on bottom of pan)
Crushed saltine crackers (as needed)

Put all ingredients except saltines in large pan. Cook on medium heat until meat is well cooked, approximately 1 hour. Stir occasionally so it will not stick to bottom of pan.

Add 1 ladle of turkey drippings. Simmer for 20 minutes.

Drain 3/4 of liquid from pan. Add crushed saltines to absorb rest of liquid. Add salt and pepper to taste.

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MEAT STUFFING

2 lb. ground beef
1 lb. ground pork
1 medium onion, chopped
Ground cinnamon (to taste)
Ground allspice (to taste)
Poultry seasoning (to taste)
Ground sage (to taste)
1 row saltine crackers, crushed fine (or more, as needed)

Brown the meat.

Add onions, crackers and spices. If there is excess juice add more crunched crackers.

Cool to room temperature and stuff the turkey loosely with the meat stuffing. If stuffing gets too brown during roasting, cover with foil until turkey is done. Scoop out stuffing and serve on the side with a turkey dinner.

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ITALIAN MEAT STUFFING

2 cloves garlic
oil (for sauteing garlic)
2 lb. ground beef
Salt and pepper (to taste)
6 to 8 slices bread, soaked in water
3 eggs, beaten
1/2 tsp. parsley flakes
2 tbsp. grated cheese
1/4 cup milk (if needed)

Saute chopped garlic in oil.

Add ground beef, salt and pepper. Brown and cool slightly.

Put bread in water and squeeze excess water out. Mix cooked ground beef and bread, eggs, parsley, salt and pepper and cheese all together. If too dry add 1/4 cup milk. Place in a greased casserole, square baking pan or small roast pan.

Bake at 350 degrees for 1 hour until brown.

Mixture can be used to stuff it in a chicken also.

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Hi Wendy,

Here are 3 recipes for you to check out. If the exact recipe you're looking for doesn't turn up, maybe you can tinker with these to make a close version. The only thing you would want to watch out for is if using to stuff a turkey, cool to room temperature before using and don't pack the stuffing in tightly. Also, consider the amount of salt you use in the recipes calling for Saltines unless you buy unsalted crackers. All three recipes were from old community cookbooks but unfortunately the sources weren't given. I hope that you or anyone else that tries them will let us know how they turn out.

Happy Holiday Cooking!

Betsy