Traditional Meat Stuffing for Poultry
This was always the stuffing used for poultry as I was growing up..
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains eggs
dairy free
- 1 large egg
- 1 cup chicken broth
- black pepper to taste
- salt to taste
- 1 lb ground beef
- 1 medium onion chopped fine
- 1 lb ground pork
- 1 tablespoon ground or rubbed sage
- 1 cup fine, dry bread crumbs
- 1 rib celery chopped fine
- Carbohydrate 6.60859291666667 g
- Cholesterol 116.021993075 mg
- Fat 10.6346066071667 g
- Fiber 0.56006250667572 g
- Protein 22.5041257005 g
- Saturated Fat 2.83546208125 g
- Serving Size 1 1 Serving (294g)
- Sodium 814.052040283333 mg
- Sugar 6.04853040999095 g
- Trans Fat 1.47170930841667 g
- Calories 217 calories
Place all ingredients into a very large mixing bowl Mix together well (I use my hands) Fill the body cavity of your poultry with as much of the mixture as possible. Place the remainder of the stuffing onto a large piece of foil along with the neck, heart & gizzard (this will give the stuffing the taste of the poultry as if it were in the body cavity) & fold up the foil like an envelope. Place the envelope at one end of the roast pan with the poultry, breast side down, supported at the neck end by the envelope. Roast your poultry as usual and serve the stuffing as a side dish.
