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My Grandmother used to make this bread stuffing for every holiday. From what I remember, it was quite soft. I believe it had hamburger, onions and possibly celery. Does anyone have a similar recipe? I'd love to make it again.
My mother's friend's mother used to make this...claimed that it was the "Irish" stuffing, but not really sure of that claim. Anyway, I did a search for "hamburger stuffing" and this is the first link that came up. I asked my mom, and she said that those were the ingredients. You have to copy and paste this link because Firefox won't let me do links! www.food.com/recipe/grandmas-hamburger-stuffing-dressing-244517.
Instead of hamburger, I make my stuffing with ground sausage, (Jimmy Dean's Sage flavored) using the Pepperridge Farm Herb Seasoned crumbs, and add celery, onion, raisins, pine nuts, and poultry seaonings with any additonal flavors you like. Just be sure to drain the sausage really well, or it may have too much fat, and limit the amount of butter you add, per the package directions for the stuffing mixture.
♥ Life is a song, sing it. Life is a game, play it. Life is a challenge, meet it. Life is a dream, realize it, Life is a sacrifice, offer it. Life is love, enjoy it. And, life is cooking, eat it. (Sai Baba & Judy)♥
♥ Judy Batson, Field Editor, Taste of Home, 2009 ♥ Reader Council, Simple & Delicious, 2011♥ Contest Winner, Country Woman, 2011♥ Meet me at Cooking for Two.
I use ground sausage, too, Beema. I also throw in those "fruit bits" by Sun-Maid along with Craisins and raisins. I cook the sausage in water before processing them and then I use the flavored water to moisten the Pepperidge Farm regular and cornbread stuffing using no other fat. I mix in sunflower seeds and pumpkin seeds and some cooked wild rice. Onions and celery, too, of course. The mix is also great in stuffed mushrooms and I make a "shepherd's pie" using turkey & gravy, a root vegetable mash and the stuffing. That, besides the soup, is one of our favorite leftover dinners after T'day!
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