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Memere's Pork Stuffing for Turkey

bread dressing casserole is ready for a holiday meal
Photo Credit
Mark R Coons
The Editors
Yield
Enough stuffing for up to a 15 pound turkey
Category
Meat
Course
Side Dishes
Preparation Method
Bake
Sources
User Submitted
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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

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

daisyrothschild (not verified)

10 years 12 months ago

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!

stitcher1947 (not verified)

14 years ago

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.