Very Rich Meat Stuffing

Name: Very Rich Meat Stuffing
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: about 16 cups
Ingredients: 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

By Molly O'Neill

Updated Oct. 11, 2023

Total Time: 2 hours
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:about 16 cups

Giblets from 1 turkey
4cups cold water
6thick slices bacon
1cup chicken fat
3tablespoons sweet butter
1medium-size onion, chopped
2ribs celery, chopped
1clove garlic, minced
1cup sliced mushrooms
¼pound ground beef
¼pound ground veal
2links sweet Italian sausage, casing removed
1veal kidney (about 2 pounds), chopped
9chicken livers, chopped
6cups stale bread crumbs
1tablespoon salt or to taste
1½teaspoons freshly ground black pepper or to taste
1cup minced Italian parsley
1teaspoon dried mint
1teaspoon dried thyme
1teaspoon allspice
1teaspoon cumin
½cup Cognac or brandy
1cup chicken broth
12chestnuts, boiled, peeled and sliced
2cups pine nuts, toasted

Ingredient Substitution Guide

Preparation

Step 1
Place the giblets in a saucepan with the water, and simmer for 1 hour. Strain, reserve the broth, cool the giblets and chop.
Step 2
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.
Step 3
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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Christine5 years ago

Very similar to the stuffing that my Italian in-laws make— the proportions of the bread and the meats are important so that you don’t end up with a huge meatball

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