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
Scale
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.
