Best Memere Bibeaults Meat Stuffing Recipes

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MEMERE'S MEAT PIE AND MEAT STUFFING



Memere's Meat Pie and Meat Stuffing image

My grandmother makes this every year as a Thanksgiving stuffing, while the meat pie version is rarer. Both dishes are out of this world--two of my favorite things to have! I've always wanted to make this and actually watched her make it once, but I couldn't remember the recipe. Then, one day, when I was flipping through New McCall's Cookbook (an excellent volume), I saw her recipe stuck in one of the pages. Enjoy!!

Provided by GourmetChris

Categories     Savory Pies

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 10

2 lbs ground beef
1 lb ground pork
2 onions, large
4 stalks celery
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1 dash pepper
2 cups breadcrumbs (seasoned or plain)
1/4-1/2 cup hot water
1 double crust pie crust, unbaked (for meat pie)

Steps:

  • Chop onions and celery and saute until soft.
  • Lightly cook pork and drain off grease.
  • Add ground beef to pork and cook 5 minutes.
  • Transfer meat to deep pan, pot, or Dutch oven.
  • Add onions and celery.
  • Cook over low heat for 25 minutes, stirring occasionally to prevent sticking.
  • Drain any grease that has surfaced, and remove from heat.
  • Add seasoning, salt, and pepper.
  • Add hot water and bread crumbs, and mix well.
  • Cover and let stand for 30 minutes.
  • While that's standing, preheat the oven to 350°F.
  • Spoon meat mixture into pie crust and bake (in bottom shell) for 20-25 minutes. (Variation: add any amount of mashed potatoes after first 15 minutes.).
  • Add top crust and seal. Bake until done.

Nutrition Facts : Calories 1027.8, Fat 61.1, SaturatedFat 20.3, Cholesterol 173.9, Sodium 863.3, Carbohydrate 59, Fiber 3.6, Sugar 4.4, Protein 56.7

MEMERE BIBEAULT'S MEAT STUFFING



Memere Bibeault's Meat Stuffing image

This recipe is our go to staple of every Thanksgiving/Christmas Dinner. We enjoy it so much that now my Russian in-laws request that I make it even though it is a French Canadian dish. We usually make this the day before we stuff the turkey because it has to cool completely.

Provided by Lizzy1004

Categories     Pork

Time 4h30m

Yield 3-4 lbs Stuffing, 10-12 serving(s)

Number Of Ingredients 13

2 lbs ground beef
1 lb ground pork
2 -4 small sausage links
1 medium onion, chopped fine
2 -3 stalks celery, chopped fine
1 turkey liver, from the bird chopped fine
1 turkey giblets, from the bird chopped fine
1/2 tablespoon allspice
salt
pepper
1/3 tablespoon poultry seasoning
1 pinch basil
1 -2 cup breadcrumbs

Steps:

  • Take the celery and onion and chop it fine. Put it into the pan.
  • Take the giblets and liver, chop them fine and put them into the pan.
  • Take 4 small sausage links and remove the casings and put them into the pan.
  • Put the beef and the pork into the pot and stir everything.
  • Shake in allspice, poultry seasoning, salt and pepper, and basil.
  • Cook on low for 4 hours occasionally stirring the pot so that nothing sticks or burns.
  • Whatever you do, DO NOT DRAIN THE JUICES/FATS whatever you want to call them!
  • Put the bread crumbs inches You want to make sure that you didn't put too much. You need only enough to bind the meats together so that it all sticks.
  • Cook for ten minutes. Taste the stuffing to adjust the seasonings.
  • Keep on low until the stuffing almost sticks on the bottom. Stuffing is done.
  • Cool completely. Stuff the Turkey!
  • ENJOY!

Nutrition Facts : Calories 449.6, Fat 31, SaturatedFat 11.4, Cholesterol 143.9, Sodium 304, Carbohydrate 9.5, Fiber 0.9, Sugar 1.3, Protein 31.1

HOMEMADE THREE MEAT STUFFING



Homemade Three Meat Stuffing image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 2h23m

Yield 12 to 14 servings

Number Of Ingredients 23

10 large eggs
1 cup (2 sticks) unsalted butter, divided
1 1/2 pounds ground beef (ground 3 times)
1 1/2 pounds ground pork (ground 3 times)
3 large yellow onions, finely chopped
15 garlic cloves, finely chopped
1 cup steak sauce
1/2 cup apple cider vinegar
1 lemon, zested
1 tablespoon ground cumin
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 red bell pepper, seeded, ribbed and finely chopped
1 green bell pepper, seeded, ribbed and finely chopped
5 celery stalks, thinly sliced
4 bunches scallions, white and light green parts only, finely chopped (about 1 1/2 cups)
1 (6-ounce) can tomato paste
5 slices white bread
1/3 cup milk
1 pound cooked Italian sausage, sliced
1 cup raisins
1 cup finely chopped flat-leaf parsley
1 cup small pimento-stuffed olives

Steps:

  • To prepare the stuffing: Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover, and turn off the heat. Let the eggs sit for 10 minutes. Set aside to cool completely before peeling and chopping.
  • Melt 1/2 cup (1 stick) of the butter in a large pot over medium heat. Add the beef and pork; cook until the meat is starting to brown, about 15 minutes. Add 1/2 cup of the chopped onions and half of the chopped garlic, along with the steak sauce, vinegar, lemon zest, cumin, and oregano; season with salt and pepper. Cook, stirring often, until the onions are completely tender and the meat is cooked through, 30 minutes. Turn off the heat and transfer the meat mixture to a large bowl to cool. The meat base can be made up to 1 day in advance. You may cover with plastic wrap and refrigerate until you're ready to make the rest of the stuffing.
  • To the same large pot, melt the remaining 1/2 cup (1 stick) of butter over medium heat. Stir in the remaining onions and garlic, along with the bell peppers, celery, and scallions. Add the tomato paste and cook until the vegetables have softened, about 15 minutes. Soak the bread in the milk for 3 minutes. Squeeze as much liquid from the bread as you can and then crumble it into the pot. Add the meat mixture back into the pot, along with the chopped eggs, sausage, raisins, parsley, and olives and mix to combine.
  • Preheat the oven to 350 degrees F.
  • Transfer the stuffing to a buttered casserole dish and bake for 20 to 30 minutes until the top is nicely browned. Serve with roast turkey.

MY FAMILY'S MEAT STUFFING FOR A TURKEY



My Family's Meat Stuffing for a Turkey image

This is a meat stuffing my family has used all my life and before. This was given to my mother by her mother, and I imagine, her mother. Our whole family used this recipe. My daughter makes this stuffing as well, and now my granddaughters have the recipe so they will eventually use it. It is a very tasty stuffing so we make "tons" of it to freeze or use over the holidays. It's good on toast with gravy as a hot open sandwich. Or with turkey slices and gravy as a leftovers meal. You can make it a day or so ahead, but you must bring it to room temp if you are going to stuff your bird with it. ETA: I have always made the stuffing and put it into the turkey HOT. That way there is no problems with the turkey being overdone to make sure the stuffing is heated through. IN RESPONSE THE THE REVIEW DATED NOV 20 2007 ---- I appreciate your FYI, however, I have been making my turkey just this way for over 40 years, and have yet to lose a family member or friend. I have eaten it this way from "birth" since this recipe and method has been used by my mother and my grandmother before her.

Provided by Nana Lee

Categories     Pork

Time P1m29D

Yield 10-12 serving(s)

Number Of Ingredients 9

2 1/2 lbs ground beef, your choice of cut
1 lb ground pork, I use Jones Sausage Roll*
1 cup large dice celery
1 cup large dice onion
6 -12 ounces pepperidge farm onion and garlic croutons
1 lb butter, you may not need it all
poultry seasoning
salt
pepper

Steps:

  • First, have a very large bowl or pot close to stove top so you can put ingredients in as they are cooked.
  • Second, you need a good sized fry pan, preferabley with deep, straight sides.
  • Third, a good pair of tongs and spoonula.
  • Fourth, are the ingredients. These are estimations, I don't really measure.
  • Fifth, you might want to do the prep ahead so as to be able to cook and stuff all at once. Or not!
  • *you could use just ground pork but the sausage gives a better taste.
  • Heat fry pan and oil lightly with a pat of butter.
  • Fry 1/2 the beef and 1/2 the sausage together. Make sure to break it all up and mix it well until all is cooked. Dump it all into the pot/bowl you have waiting. Juices and all.
  • Do the same to the rest of the beef and sausage. Mix thoroughly.
  • Melt 1/4 cup (4 Tbs) butter in fry pan and saute the celery until almost cooked. Dump it all into the pot/bowl and mix thoroughly.
  • Melt 1/4 cup (4 Tbs) butter in fry pan and saute the onion until wilted, but not brown. Dump all into the pot/bowl and mix thoroughly.
  • Add seasonings at this point. Use the amount that is to your liking. Mix very well.
  • If it seems too dry at this point, melt more butter in the fry pan and add to the mix.
  • Finally, add the 1 box of croutons and mix several times over the next 15-20 minutes.
  • There should be little or no liquid in the bottom of the pot/bowl after this time. The croutons should have absorbed it. If not, add more croutons and repeat.
  • Now you can either put the stuffing in a casserole dish, roaster or other baking pan , and cook separately from the turkey.
  • I stuff my turkey, both neck and cavity immediately, while the stuffing is hot, and put it into the oven to roast. The extra stuffing goes in a separate pan to cook along side the turkey.
  • If you use a spearate casserole to do cook the stuffing, you may want to use some pan drippings to mix into the casserole and give it more flavor.
  • With this we serve mashed potatoes, peas, my special turnip/carrot mash, cranberry sauce, and Polish rye or sisal bread. Of course, the gravy, too!

VERY RICH MEAT STUFFING



Very Rich Meat Stuffing image

Provided by Molly O'Neill

Categories     casseroles, side dish

Time 2h

Yield about 16 cups

Number Of Ingredients 26

Giblets from 1 turkey
4 cups cold water
6 thick slices bacon
1 cup chicken fat
3 tablespoons sweet butter
1 medium-size onion, chopped
2 ribs celery, chopped
1 clove garlic, minced
1 cup sliced mushrooms
1/4 pound ground beef
1/4 pound ground veal
2 links sweet Italian sausage, casing removed
1 veal kidney (about 2 pounds), chopped
9 chicken livers, chopped
6 cups stale bread crumbs
1 tablespoon salt or to taste
1 1/2 teaspoons freshly ground black pepper or to taste
1 cup minced Italian parsley
1 teaspoon dried mint
1 teaspoon dried thyme
1 teaspoon allspice
1 teaspoon cumin
1/2 cup Cognac or brandy
1 cup chicken broth
12 chestnuts, boiled, peeled and sliced
2 cups pine nuts, toasted

Steps:

  • Place the giblets in a saucepan with the water, and simmer for 1 hour. Strain, reserve the broth, cool the giblets and chop.
  • Place the bacon, chicken fat and butter in a large skillet, and cook for 3 minutes over low heat. Add the onion, celery and garlic, and cook for 5 minutes. Add the mushrooms, stir well to combine, and cook for 2 minutes. Add the ground beef, ground veal and sausage, and cook for 5 minutes, stirring to break up lumps of meat. Add the kidney, and simmer for 10 minutes. Add the giblets and the chicken livers, and cook for 5 minutes, stirring gently.
  • Place the mixture in a large bowl, and add the bread crumbs, salt, pepper, parsley, mint, thyme, allspice and cumin, and stir to combine. Add the Cognac and chicken broth and stir. Add the chestnuts and the pine nuts and stir well. Adjust seasonings. When cool, this stuffing can be baked inside the turkey, or if you prefer, placed in a casserol and baked for 40 minutes at 350 degrees.

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