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Recipe

Aunt Anne’s Meat Stuffing

65 min • 20 servings •
Bela
Homemade cornbread stuffing in a foil pan on a kitchen counter, ready for serving.

Robert’s Aunt Anne is the Giroux family favorite Chef and between 11 siblings the Girouxs know good food. Anne shared with us her recipes for several Thanksgiving favorites that are simple to make, and yet they are guaranteed to become a hit at the table. One important note to consider: the recipes from Aunt Anne will feed 20 people. So measure accordingly. Bonne Appetite!

Ready

  • 1 lb of hamburger lean
  • 1 lb of hot sausage
  • 1 lb of sage sausage
  • 1 large onion
  • ½ bag of Particage Farm Herb bread crumbs
  • 1 can of chicken broth
  • 1-2 cups of turkey grease
  • Poultry seasoning

    • Set

  • Small foil roaster pan

    • Go!

  • Brown all the above.
  • Grease a small roaster pan and put all meat in the pan.
  • Add ½ bag of Particage Farm Herb bread crumbs and 1 can of chicken broth.
  • Sprinkle all over top poultry seasoning.
  • Before you bake it add 1-2 cups of turkey grease.
  • If it’s still dry add another cup of broth.
  • Cook covered for 45 minutes.

    • Recommendations

    If any of the stuffing seems dry, add more broth or turkey grease.

    family style side dish thanksgiving

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