Friday, November 28, 2008

Mom's dressing

Giving away a family recipe here...this is how my grandma used to make it too. I watched my mom, and wrote down as best as I could. She never did stuffing, even though she calls it that; it's actually "dressing", i.e., basically a meatloaf outside of the bird.

Mom's "Stuffing"

2 onions, chopped
4 celery stalks, finely diced
1 loaf white bread, torn into 1" pieces (my mom says "buy the cheap stuff for this")
1 lb 80/20 ground beef (you can use the non-lean ground as well)
1/2 cup chicken stock
2 eggs
olive oil + butter
1 tbsp salt
1 tsp black pepper
salt + pepper to taste

In a large saute pan, heat about 2 tbsp oil + 2 tbsp butter over medium heat. Saute celery + onion until translucent (we don't want any browning!), about 5-7 minutes. Remove from heat and let cool.

In a large mixing bowl, add bread, beef, eggs, and chicken stock. Knead well until very uniform (note: you could probably pulse this in a food processor to do this as well, for an even more uniform texture)

Put mixture into a 13x9 rectangular baking pan, and pat out into a flat layer. Pour a little olive oil on top.

Bake at 350F for about 30 minutes. Aiming for about 160F temperature for doneness.

  • You may need to add more stock; this was really eyeballed. More stock should make for moister stuffing.
  • Cooking time + temp could be adjusted. This is suitable for end of turkey cooking, when lots of items are sharing the oven.
  • Could probably try adding some sausage; this is what Beckey's mom does.

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