Instructables

Mama Elisa's "Vegan Shmeegan" Italian Pork Stuffing

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Attention meat lovers! Why have bread stuffing when you can have pork? Nothing on a carnivore's Thanksgiving table beats meat stuffed with meat! This is a "family recipe" that I assume originally came down from my Spanish grandmother but I only remember Mom making it. This stuffing (also the homemade Parker House rolls and chocolate pie) made Thanksgiving Thanksgiving in my house growing up.
 
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Step 1: Ingredients

The first thing you are going to need is a forty year old handwritten greasy recipe card with vague guidelines to making the stuffing. If you don't have one you can print out my pictures! The card gives you the general ingredients but isn't incredibly helpful overall.

Here's what to buy for a 10-12 lb bird (adjust accordingly to your required bird size):
  • 2 lbs pork sausage
    (Normally I like to go with the fresh breakfast sausage from the butcher, but in a pinch or for larger batches Jimmy Dean works fine. Jimmy Dean Italian is even better.)
  • 2 eggs
  • 2 small onions
    (I always end up chopping more onion than I actually use. I guess it depends both on your definition of "small onion" and how much onion you are cool with using.)
  • 1/2 loaf day old Italian bread
  • Various Italian spices (I usually use oregano, rosemary, thyme, sage and "italian seasoning")
  • Giblets from the turkey
Special equipment:
  • Food processor/grinder
  • Large frying pan and spatula
  • onion dicer (optional)

Step 2: Prepare the Bread

Picture of Prepare the Bread
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Cut up your day old bread and reduce it to crumbs in your cuisinart.

Step 3: Prepare the onions

Picture of Prepare the onions
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Chop up the onions. I like them diced but my eyeballs can't hack dicing the old fashioned way, so I use this awesome chopper to reduce the sting.

Step 4: Prepare the meat

Grind up the sausage with the giblets in the cuisinart. You don't really need to grind the sausage, but I find doing it this way mixes in the ground giblets more quickly and efficiently than grinding and adding separately.
fantine3 years ago
Another addition from my Italian side of the family: cooked spinach, chopped, well drained. And Grammie always used San Francisco sour dough French bread. This stuffing recipe was also her ravioli filling. Yeah for family hand-me-downs!
Looks yummy. I will save this for next year!
Magnificent dish! A good photo of thanks)))))) In general here I look a lot of interesting on a site :)
looks delicious! just make sure you check the temperature of the stuffing before eating the turkey. The stuffing needs to be 165 as well since it was stuffed into a raw turkey. the turkeys with the pop up thermometers only check the temp of the bird and not the stuffing so be careful
Meat shmeet.
ZackBlack4 years ago
Meat is Meat and man's gotta' eat!

Looks awesome! Unfortunately up here in the great white north we have thanksgiving before all-hallows-eve so I'll have to try it for Christmas.
Love this, beats the heck out of Tofurkey!!!
Nothing says the holidays like a ball of meat substitute!
scoochmaroo4 years ago
That turkey is gorgeous!
VadimS4 years ago
This is awesome.
I find it funny that the first thing that popped up under the related bar was vegan stuffing. lol
Arbitror4 years ago
"Vegan Shmeegan"

At least someone here has their head on straight! Looks good! :)