I’m making meat stuffing for Thanksgiving. Last year, I used a rally basic boring recipe. It was ground beef, ground pork and massed potatoes. I’m wondering what your favorite meat stuffing alteration is. I want something a bit more interesting this year.
Do you prefer it to be bland like what I’ve already made? Do you give it an extra kick? If you do, what kind of kick?
I really hope this is in the right forum. I think food goes in Cafe Society but I want opinions so I’m not sure. Please move it if I got the wrong one.
Being a southerner, we make dressing instead of stuffing. It’s cornbread dressing but my version is called chicken and dressing cause it has lots of chicken in it as well. If you want, I’ll dig up the recipe at home and post it for ya.
This year I’m making one with turkey sausage, cauliflower, mushrooms, yellow squash, celery, and onions. I’ve never had it before, but it looks good!
That sounds good. I’d like that. Thanks!
Cous-cous, shallots, garlic, lemongrass, saffron, cardomons…and anything else that sounds like it’ll suit 
Dirty Rice.
This is pretty close to how my grandmother used to make it, except I remember chicken stock rather than mushroom soup, and I also remember eggplant being added instead of peppers.
My family makes a meat stuffing that is delicious.
Grind up the turkey giblets, a couple onions, and a couple apples. Brown about 2 lbs ground beef and drain grease out. Keep on a medium fire and add apple & onion mixture. Plump up about a cup of raisins. Add to mixture. Add a cup of walnuts, broken up. Leave it to cook in the juices till the walnuts are softened and add salt & pepper to taste.
when its done, stuff it into the turkey and roast.
mmmmm…! Best stuff ever.
I don’t think I’ve ever seen anyone else make this recipe either.
Well, I make a whole-wheat bread stuffing, but I do put plenty of sage sausage in it. My rule for stuffing is that after you’ve put in way too much sage, throw in a little more, just to be on the safe side!
In years past, I’ve stuffed the turkey with this wheat bread/sausage/celery/onion/sage/chicken broth/butterandacoupleofeggs mixture, but this year, I’m leaving the turkey unstuffed and cooking the dressing in a casserole dish; I have it on fairly good authority that my turkey will come out juicier, because the bread crumbs won’t be soaking up the turkey juices. I’ll let you all know how it works out.
Here’s an interesting recipe for Popcorn dressing. I like the last line:
Here is another recipe that only asks for 1/2 cup of popcorn but with the same end results according to the directions. 