If you're part of a meat-loving clan, then this stuffing will hit the spot. It is made as a side dish, not to stuff the turkey. It can be made the day ahead and simply reheated over a low flame until warmed through. If too sticky add some additional broth. Personally, I always thought it was better the second day because the flavors have more time to combine.

1 large onion, diced
1/2 cup celery, diced
1 lb. ground beef
1/2 lb. ground pork
1/2 lb. ground veal (or use 1 lb. ground pork)
1 tablespoon Poultry seasoning
1- 8oz. bag of Pepperidge Farm Herb stuffing, the one with the small pieces not the cubed kind
1 tablespoon butter
Chicken broth
Salt and ground black pepper to taste


With hands, mix the meats together in a large bowl until thoroughly combined.

Melt butter in Dutch Oven over medium heat. Add onion and celery. Saute until the vegetables begin to soften 4-5 minutes.  Add the meat and 1 cup broth and saute until well-cooked about 45 minutes to 1 hour. Be sure to stir occasionally, so the the meat does not stick to the pan or burn. Once it reaches a nice uniform brown color, add the poultry seasoning, stuffing mix and about 1-2 cups chicken broth.

You need enough liquid to moisten the dried mix and help it bind with the meat, but don't want the mixture to be too soupy. Cook for additional 10-15 minutes to allow the flavors to come together and any extra liquid to be absorbed. Turn down the heat if stuffing starts to get too dry or add more broth if mixture is too sticky.

Salt and pepper to taste just before serving. Place in a large warmed bowl and serve.

(LD)

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