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Stuff it

By DelbertPGH ·
It's time for everyone to disclose their Thanksgiving secrets. Mine is meat stuffing.

Here's a really simple meat stuffing, should fill the main cavity of an 18-pounder:
1 lb ground beef
1 lb breakfast sausage in a plastic tube
(Jimmy Dean, Jamestown, etc. Cheap is great.)
couple stalks of celery, diced
medium onion, diced
half the bird's liver, cut very fine
pepper to taste
1 Teaspoon of ground sage
1/2 Teaspoon thyme
Mash it all up with your hands, and ram it in. Make crude, suggestive jokes while you're cramming the bird, but not later at the table. Name your bird (Britney, Rush, an ex-boyfriend, etc.) to personalize the experience. Bake bird for an extra 30-40 minutes when stuffed. If you're adept you can get the whole cooked stuffing out as a loaf and slice it.

Meat stuffing produces a lot more pan drippings.

By the way, there are two cavities on the bird... the belly, and the neck. You can make bread stuffing in one, and meat in the other.

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That does look good.

by boxfiddler Moderator In reply to Stuff it

This year's turkey stuffing is about to be mildly adjusted. Thanks!

I haven't a recipe. I just fiddle with sage croutons, celery, onion, garlic, mushrooms, and chicken/turkey broth. This year I'll add sausage, sage sausage at that.

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Can't have it without Sausage!

by GSG In reply to That does look good.

Disclaimer... I hate stuffing with a passion. However, everyone else in the family loves it, and we use Mom's recipe with Sage Sausage. We tried it without Sausage one year and everyone hated it.

What not to do: Do NOT bake the ham with pineapple rings on it if they are attached with the red and green dyed party toothpicks. Your ham will look diseased as the food dye will leach into the ham and go pretty much completely through it. It'll taste good. It will just look like it has a bad disease.

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My process yields a solid log

by DelbertPGH In reply to That does look good.

Of meat, that is. It's like a meatloaf within a bird. An herby, spicy meatloaf.

I love bread stuffing, too. There's very little among the fattening foods of Thanksgiving that I don't love. Except sweet potatoes. I never understood those things. And not turnips, neither. But I guess those ain't so fattening as all else.

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Sweet potatoes...

by boxfiddler Moderator In reply to My process yields a solid ...

I started varying that offering a couple of years ago. Maple syrup, serve the potatoes with maple cornbread. Yum.

Way better than 'standard' brown sugar/marshmallow offering...

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I've always wanted to try stuffing with sausage

by AV . In reply to Stuff it

Usually, I make the classic herb seasoned bread stuffing with celery and onions. No meat.

My secret is to saute the onions and celery in butter before adding them to the stuffing. It helps to blend them into the stuffing.

I've had chicken stuffed with ground beef and it was very good. I'll bet the sausage/beef combo is better though. My friend used to debone a whole roaster chicken and mix the chicken meat with the ground beef, then re-stuff the bird. It was excellent, sort of like a chicken-shaped meatloaf.


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by boxfiddler Moderator In reply to I've always wanted to try ...

dare I saute and add sausage?

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Oh yeah babe

by AV . In reply to Ooooh...

I'll bet that would be oh so good.


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My secret

by jck In reply to Stuff it

Cook...eat...sleep. :^0

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Remarkably like mine.

by santeewelding In reply to My secret
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I already said thanks

by Oz_Media In reply to Stuff it

Secrets, bet high on an average horse, wait until everyone else bets on it too because they can't handicap and simply bet favorites; at 0 minutes to post, remove said bet and place it on the 35:1 longshot that you have now created and key in the second horse as an exactor instead. Quick $560.00- kaching!

Thanksgiving was a good day at the races. Cashed in well, got well intoxicated.


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