From Scratch Meat Stuffing
This meat stuffing/dressing is made entirely from scratch. Deliciously wholesome, this Thanksgiving/Christmas side has an addictively balanced assortment of flavor in every bite.
Servings: 12
Calories: 337kcal
Ingredients
For the Pork Sausage:
- 1 lb ground pork
- 2 tbsp salted butter
- 1 tbsp raw cane sugar finely ground
- 1/2 tsp Himalayan salt
- 1/4 tsp onion powder
- 1/4 tsp Garlic Powder
- 1/4 tsp dried thyme
- 1/6 tsp dried rosemary
- 1/2 tsp Italian seasoning
- 1/4 tsp fennel seeds
- 1/6 tsp rubbed sage
- 1/2 tsp ground black pepper
- 1/4 tsp Smoked Paprika
- 1/4 tsp cayenne pepper
For the Vegetable Base:
- 6 tbsp salted butter
- 1 cup celery diced
- 1 cup onion diced
- 1/2 cup carrots diced
For Ground Beef:
- 1 lb ground beef
- ½ tsp Himalayan salt
- ½ tsp ground black pepper
- 2-3 cloves roasted garlic
- ½ tsp Italian seasoning
Final Layer:
- 4 cups homemade croutons more if needed
- 1/2 cup chicken broth
- 1/2 cup raisins (optional)
Instructions
- Make the pork sausage: Add the spices for the pork (sugar-cayenne pepper) to the ground pork and mix well to combine.
- Add 2 tbsp of butter to a skillet and once melted and bubbling, add the seasoned pork and cook until no pink is visible, being sure to break it up into smaller chunks.
- Once cooked, remove the pork sausage from the pan and set it aside, juices and all, into a pot or dish.
- Saute the vegetables: Return the same skillet to the heat and add 6 tbsp of butter to the pan. Once the butter is melted and bubbling add in the onions, celery and carrots and saute for 5-7 minutes until softened.
- Add the vegetables to the same pot or dish that contains the cooked pork.
- Cook the beef: Return the skillet to the heat once more and add in the ground beef, salt, pepper, Italian seasoning and roasted garlic, and cook until the beef is no longer pink (be sure to break up any larger chunks.
- Add the beef to the pan with the pork sausage and vegetables and mix everything together.
- Mix in the croutons.
- Deglaze the skillet using the chicken stock. Be sure to scrape as much of the bits on the bottom of the pan as possible and pour it over the meat stuffing.
- Add the raisins and mix well.
- Cover the pan or dish and allow the croutons to absorb the juices and soften for 5 minutes before turning and letting it rest another 5 minutes.
- Optional: Use a potato masher to mash and combine all ingredients together into a more mixed stuffing once the stuffing has set and the croutons have softened.
- Serve as a side or use it to stuff your bird before roasting.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to three months.
Nutrition
Calories: 337kcal | Carbohydrates: 16g | Protein: 15g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 74mg | Sodium: 426mg | Potassium: 339mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1200IU | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg