Traditional Meat Stuffing for Poultry
This was always the stuffing used for poultry as I was growing up.
This was always the stuffing used for poultry as I was growing up.
- Carbohydrate 6.60859291666667 g
- Cholesterol 116.021993075 mg
- Fat 10.6346066071667 g
- Fiber 0.56006250667572 g
- Protein 22.5041257005 g
- Saturated Fat 2.83546208125 g
- Serving Size 1 1 Serving (294g)
- Sodium 814.052040283333 mg
- Sugar 6.04853040999095 g
- Trans Fat 1.47170930841667 g
- Calories 217 calories
Step-by-step
- Place all ingredients into a very large mixing bowl
- Mix together well (I use my hands)
- Fill the body cavity of your poultry with as much of the mixture as possible. Place the remainder of the stuffing onto a large piece of foil along with the neck, heart & gizzard (this will give the stuffing the taste of the poultry as if it were in the body cavity) & fold up the foil like an envelope.
- Place the envelope at one end of the roast pan with the poultry, breast side down, supported at the neck end by the envelope.
- Roast your poultry as usual and serve the stuffing as a side dish.
Managing raw ground meats alongside dry bread demands absolute attention to food safety temperatures, requiring any stuffed poultry to reach an internal reading of 165 degrees Fahrenheit in the center of the cavity. Combining equal parts ground beef and ground pork delivers a balanced fat ratio of roughly 15 to 20 percent, which keeps the mixture moist during extended roasting without rendering out so much grease that the bread becomes soggy. Fine dry bread crumbs act as the primary structural binder; substituting them with fresh bread cubes will trap excessive moisture and compromise the necessary density. When scaling quantities up or down to fit smaller or larger birds, maintain the precise one-to-one ratio of beef to pork while adjusting the broth incrementally until the raw mixture holds its shape when squeezed. Cooking leftover stuffing wrapped tightly in heavy-duty aluminum foil alongside the roasting bird preserves internal moisture while capturing the drippings effectively.
