Meat Stuffing

This is a recipe we had on the table at the firehouse every Thanksgiving, and here at home as well. New England, with it's heavy French-Canadian influence has always embraced this type of meat stuffing. It is also great cold, spread over the top of a turkey sandwich. Yum!

Meat Stuffing

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My adaptation of a recipe from
my mother-in-law Terry. The great French-Canadian meat stuffing for the holidays.
A simple recipe and one of my top ten comfort foods.
Guys at the firehouse went nuts for this stuffing!

   1 lb ground beef
   1 lb ground pork
   1 large minced onion
   2 tsp salt
   1/2 tsp pepper
   1 sleeve Ritz crackers, pulverized in food processor
   2 tbsp Bell's seasoning
   Water or beef broth


Place the beef, pork, onion, and salt and pepper in a large pot (preferably dutch oven) and add broth or water until just covered.

Bring to a boil, add Bell's seasoning, reduce heat and simmer for 2.5 hours, stirring occasionally and breaking the meat up into a fine consistency.

Let it cook until broth level is slightly below the mixture.

Remove from heat and stir in the crackers until a nice consistency has been reached.

dve, that meat stuffing looks really good, and the ingredients show it to be easy, as well. as for the bell's seasoning, if you had to compare it to something, what would you say it is like? we do not have that seasoning here, but of course have the usual run of commercial seasonings.

Actually, one thing I love about Bell's is that it's sodium-free. Plus it smells like Thanksgiving. ;)