Get Almanac's Daily Updates Extended Forecasts Where to Buy Contact Us

Memere's Pork Stuffing for Turkey

bread dressing casserole is ready for a holiday meal
Photo Credit
Mark R Coons
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Enough stuffing for up to a 15 pound turkey
Category
Meat
Course
Side Dishes
Preparation Method
Bake
Sources
User Submitted

Memere’s Pork Stuffing for Turkey is a cherished family recipe, brimming with flavors that evoke warmth and tradition. Made with a perfect blend of savory pork, aromatic spices, and herbs, this stuffing transforms any holiday meal into a culinary delight. It’s a time-honored favorite that brings generations together around the table at Thanksgiving and Christmas-time.

Ingredients
2 pounds pork butt or blade
1 medium onion
2-3 large potatoes
1/4 to 1/2 package Pepperidge Farm seasoned bread mix
salt and pepper to taste
1/8 teaspoon ground sage, to taste
1/4 to 1/2 teaspoon ground poultry seasoning, to taste

Instructions

  1. In an electric or hand grinder, add large chunks of raw cut pork. 
  2. Dice onion into small pieces and add to ground pork. Cover with water. Add salt and pepper, poultry seasoning, and sage. Cook until water is evaporated. 
  3. Meanwhile, in a small saucepan, cook potato chunks until tender—drain and mash, set aside to cool. 
  4. When water has almost completely evaporated, add mashed potatoes and seasoned bread. 
  5. Mix until almost completely dry. (Will become moist upon standing). Taste for flavor. 
  6. If stuffing is too dry after standing, add chicken or turkey broth until moistened.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
Read More from The Old Farmer’s Almanac Editors

What's cooking in The Old Farmer's Store?

More Like This

Comments

<span>Daisyrothschild</span> Thu, 11/28/2013 - 12:36
Awesome! This is very close to my French Grandma's recipe! We have updated it using ground buffalo, and we leave out the bread stuffing (many French people have gluten allergies!) but the rest is exactly as it was handed down. There's a nice secret ingredient our dad told us... add a pinch of nutmeg. It really tastes authentic!
<span>Stitcher1947</span> Thu, 11/11/2010 - 20:01
Oh wow. I had this recipe and lost it. My FIL used to make this every Thanksgiving and Christmas. It also got made into pork pies for Christmas night and New Years. Thank-you so much.