If you have ever wished for a hearty, comforting dish that feels like a warm embrace from the past, then you are in for such a treat with Grandma’s Meat Stuffing Recipe. This beloved recipe combines rich breakfast sausage and ground beef with the freshness of herbs and a delicate balance of textures from mashed potatoes to breadcrumbs. It’s the kind of dish that fills your kitchen with nostalgia and your plate with satisfying flavors. Whether it’s holiday time or a cozy family dinner, this stuffing is the soul-soothing centerpiece that everyone will rave about.
Ingredients You’ll Need
These ingredients may be simple, but they each play an essential role in building the complex, irresistible taste and texture of Grandma’s Meat Stuffing. From the savory meats to the aromatic vegetables and herbs, every item is a key player that brings the dish to life.
- 1 pound breakfast sausage: Adds a smoky, slightly spicy base that gives the stuffing its rich depth.
- 2 pounds ground beef: The hearty backbone of the dish, providing a meaty, comforting texture.
- 1/2 stick butter: Used for sautéing, it enriches the flavors and brings silky smoothness.
- 1 onion: Brings subtle sweetness and a fragrant warmth when cooked slowly.
- 2 celery stalks: Adds a refreshing crunch and an aromatic lift.
- 4 cloves garlic: Infuses the stuffing with an irresistible, savory punch.
- 1 large handful parsley: Brightens the dish with fresh, herbaceous notes.
- 1.5 cups mashed potato: Provides creaminess and helps bind all the ingredients together.
- 1 cup breadcrumbs: Adds structure and soaks up the delicious juices for perfect texture.
- 1 cup chicken stock: Moistens the mixture, making sure it stays tender and flavorful through baking.
How to Make Grandma’s Meat Stuffing Recipe
Step 1: Cook the Meats
Start by browning the breakfast sausage and ground beef in a frying pan. As they cook, their savory aromas fill the kitchen, setting the tone for the whole dish. Once cooked through, transfer the meats into a large bowl. Be sure to drain most of the excess fat but leave a little behind in the pan to help sauté your vegetables in the next step – this will add an extra layer of deliciousness.
Step 2: Sauté Onions, Celery, and Garlic
In that same pan, melt the butter over low heat and gently cook the onions, celery, and garlic for about five minutes until softened and fragrant. This slow, tender cooking process brings out their natural sweetness and softens their bite, which complements the robust meats perfectly. Add these softened vegetables to the bowl with the meat, mixing them in for an even flavor distribution.
Step 3: Mix in the Fresh Parsley, Potato, and Breadcrumbs
Now it’s time to add the freshness of parsley, the creamy mashed potatoes, and the absorbent breadcrumbs into your mixture. These ingredients are the secret to the moist yet sturdy texture that defines Grandma’s Meat Stuffing Recipe. Stir everything well, incorporating half of the chicken stock to start. You want the mixture to be moist but manageable, so gradually add more stock if it feels too dry. This balance will ensure the stuffing bakes up tender and full of flavor.
Step 4: Prepare the Stuffing for Baking
Once your mixture is perfectly combined, transfer it into a loaf pan or two, shaping it neatly to fit. One of the beauties of this recipe is its flexibility – you can cover and refrigerate the unbaked stuffing for a couple of days, which makes it ideal to prepare ahead of time for holiday meals or busy weeknights.
Step 5: Bake to Perfection
When you’re ready to enjoy, preheat your oven to 350 degrees Fahrenheit and bake the stuffing for about an hour. You’re looking for it to be heated through and golden brown on top, with inviting crispy edges and a tender center. The aroma during baking is simply irresistible and will have everyone eagerly anticipating the meal.
How to Serve Grandma’s Meat Stuffing Recipe
Garnishes
To elevate the presentation, sprinkle freshly chopped parsley on top before serving. This adds a pop of green color and fresh flavor that brightens the rich meat stuffing. For a little extra indulgence, you can also drizzle a mild gravy over each slice to add shine and moisture.
Side Dishes
This hearty meat stuffing pairs beautifully with classic sides like roasted vegetables, creamy mashed potatoes, or a crisp green salad to balance the richness. Cranberry sauce is another wonderful companion, offering a sweet and tart contrast that complements the savory flavors perfectly.
Creative Ways to Present
Try slicing the stuffing into thick rounds and serve them as individual portions atop a bed of sautéed greens or alongside a dollop of creamy horseradish sauce. You can also turn leftovers into sandwiches with a smear of mustard and pickles for a fantastic next-day meal. The versatility of Grandma’s Meat Stuffing Recipe means you can get creative without losing its comforting charm.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The flavors actually deepen overnight, making the leftovers even tastier. They will keep well for up to three days, perfect for easy reheated meals.
Freezing
You can freeze the unbaked or baked stuffing for longer storage. Wrap the loaf tightly in plastic wrap and aluminum foil to protect against freezer burn. Frozen stuffing lasts up to three months, so you can enjoy Grandma’s recipe anytime you crave a comforting classic.
Reheating
Reheat in a preheated oven at 350 degrees Fahrenheit until warmed through, about 20-30 minutes. Cover with foil to prevent the top from drying out, removing it at the end if you want to crisp up the crust again. For smaller portions, reheating in the microwave works well but be sure to cover to retain moisture.
FAQs
Can I use different meats in Grandma’s Meat Stuffing Recipe?
Absolutely! While the classic combination uses breakfast sausage and ground beef, you can swap in ground turkey, pork, or even a mix of lamb for a different twist. Just ensure the meat is well-seasoned to maintain the savory depth.
Is it necessary to use mashed potatoes in the stuffing?
The mashed potatoes add creaminess and help bind the stuffing together, which makes it moist and tender. You could substitute with cooked rice or cooked quinoa for a different texture, but the classic recipe shines brightest with mashed potatoes.
How far ahead can I prepare this stuffing?
You can prepare the mixture and store it in the refrigerator for up to three days before baking. This makes the recipe fantastic for holiday meal prep or when planning ahead for busy days.
Can I make this stuffing gluten-free?
To make the recipe gluten-free, simply substitute the breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. The taste and texture remain just as delicious.
What is the best way to reheat leftover stuffing?
The oven is best for reheating leftover stuffing because it preserves the texture and flavor. Cover loosely with foil and warm at 350 degrees Fahrenheit until hot and steamy, about 20-30 minutes.
Final Thoughts
There is something truly special about making and sharing Grandma’s Meat Stuffing Recipe. Its blend of familiar, comforting flavors and simple ingredients creates a dish that feels like a nostalgic hug at the dinner table. Whether you’re cooking for a crowd or simply craving a piece of tradition, this recipe promises satisfaction and joy in every bite. I hope you give it a try and make some wonderful memories of your own in the kitchen!
Print
Grandma’s Meat Stuffing Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes plus chilling time if making ahead
- Yield: 12 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Grandma’s Meat Stuffing is a hearty and comforting classic recipe combining savory sausage, ground beef, and buttery sautéed vegetables with mashed potatoes and breadcrumbs, baked to perfection. This traditional stuffing offers a rich blend of flavors and textures, perfect as a side dish for holiday meals or a satisfying main dish.
Ingredients
Meat
- 1 pound breakfast sausage
- 2 pounds ground beef
Vegetables and Herbs
- 1 onion, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 large handful parsley, chopped
Other Ingredients
- 1/2 stick butter (4 tablespoons)
- 1.5 cups mashed potato
- 1 cup breadcrumbs
- 1 cup chicken stock
Instructions
- Cook the meat: In a frying pan over medium heat, cook 1 pound breakfast sausage and 2 pounds ground beef together until browned and cooked through. Transfer the cooked meat to a large mixing bowl, draining off excess fat but leaving a little fat in the pan for flavor.
- Sauté the vegetables: Add 1/2 stick (4 tablespoons) of butter to the pan. Over low heat, sauté chopped onion, celery, and minced garlic in the melted butter for about 5 minutes until softened and fragrant. Add the sautéed vegetables to the bowl with the cooked meat.
- Combine ingredients: To the meat and vegetables, add chopped parsley, 1.5 cups mashed potatoes, and 1 cup breadcrumbs. Stir thoroughly to combine all ingredients evenly. Slowly pour in 1 cup of chicken stock, starting with half the amount and then adding more as needed to moisten and bind the mixture, creating a soft but cohesive stuffing base.
- Prepare for baking: Transfer the stuffing mixture into a loaf pan or divide between two smaller loaf pans for even baking. The mixture can be covered and stored in the refrigerator for up to a few days before baking.
- Bake the stuffing: Preheat your oven to 350°F (175°C). Bake the loaf pan(s) for about 1 hour or until the stuffing is heated through and the top is lightly browned and slightly crispy.
Notes
- You can use fresh or leftover mashed potatoes for the best texture.
- Adjust chicken stock quantity based on moisture level of mashed potatoes and breadcrumbs to avoid sogginess.
- Adding fresh herbs such as thyme or sage can enhance flavor.
- For a crispier top, you may broil the stuffing for the last 2-3 minutes but watch carefully to prevent burning.
- This stuffing can be made ahead and refrigerated before baking, making meal prep easier for holiday gatherings.
