Ingredients
- This recipe comes from my Gramma, who was one of the best cooks I ever knew. My mom always made the traditional bread stuffing, which was okay, but when it was my Gramma Caruso's turn to have Thanksgiving, I couldn't wait to smell and eat her stuffing. Just like her, it was wonderful! Happy Thanksgiving, Gramma--I miss you!
- 1 lb ground round
- 1/4 lb ground veal
- 1/4 lb ground pork
- 2 cloves garlic minced
- 1 small onion chopped
- 1/2 cup milk
- 2 tablespoons oil
- 2 1/2 cups seasoned bread crumbs
- 3/4 cup grated pecorino romano cheese
- 1 egg
- 2 cups sliced white mushrooms
- 2 cups cooked long grain white rice
- 3/4 cup warm chicken broth or water
- Salt and fresh ground pepper
Directions
Heat oil in skillet, add onions and cook until slightly tender. Add all the ground meat and incorporate with fork. Add salt and pepper and garlic. Cook until half done, then add mushrooms, and continue cooking until meat is done. Do not drain.
Put in large mixing bowl and add cooked rice. Toss, add bread crumbs, cheese, milk, and egg. Sorry guys, now ya gotta use your hands. Mix together, again add salt and pepper to taste. When fully mixed, add your chicken broth or water, more if you want a moist stuffing.
There should be plenty to stuff your turkey, plus a full baking dish on the side. I put the baking dish in the last hour, top with 2 tablespoons butter & cover.
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By grg001
on March 21, 2012
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I have made this recipe every Thanksgiving and/or Christmas (alternating for the past three years' and it is my family's most requested dish I make (besides my ribs in summer
I did modify the recipe as others have by adding additional garlic and using hot/spicy ground pork or Italian hot sausage instead of veal or ground beef/pork. I also add a 1/2 tsp of cayenne pepper, but not too much. I want a bit of spice, but not a hot dish.
By jbarr78_7776798
covington, WA
on November 22, 2009
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I made this stuffing last turkey day, and it was to die for! I did make some adjustments though! I added some diced celery and some additional herbs, (fresh sage, thyme, and italian parsley It tasted more like traditional stuffing but with a little extra because of the meats mushrooms and rice! Those ingredients really MAKE it great! Definately making it again this year!
By dansez99_11411007
Cherry Hill, NJ
on November 28, 2008
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This stuffing was just alright for me and my family. I followed the recipe exactly, and I think it could use some more flavor (maybe more garlic. My family thought it could be enjoyed on its own, as the dish didn't really 'fit' our Thanksgiving meal.
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