Thanksgiving at Bostonist's House: Meat Stuffing

TurDucken proportions here, merely meat stuffing made with ground beef and served with turkey. It’s common knowledge that stuffing shouldn’t actually be cooked inside (or “stuffed”) into the turkey while cooking as nasty bacteria might not have the chance to die. This doesn’t bother Bostonist one bit as our favorite stuffing on the table at Thanksgiving (we have two-one “bread” and one “meat”) is the meat stuffing. Not only is this an all American recipe as it encourages you to eat two meats at the same time (beef and turkey) but it’s also a New England tradition. We’re going to boil some meat here folks. Get ready for the flavor:

Ingredients

• 1.5 lbs. ground Beef
  
• 2 medium Potatoes – peeled, cleaned, diced
  
• 1 ½ stalks Celery – diced
  
• 1/4 cup Onion – diced
  
• Salt and Pepper, about a ¼ tsp. each
  
• 2 tsp. Bell’s Poultry Seasoning
  
• 3 or 4 oz. Stuffing Bread (you can find this at any supermarket this time of year, it’s pre-cubed and the right consistency)

Directions
In a large skilled put all the ingredients except for the Bell’s Poultry Seasoning an the Stuffing Bread. Pour in enough water to cover all the ingredients and bring to a boil. Break apart the ground beef as it’s cooking (it will also cook faster). Cook until the meat is done. Drain out about 85% of the water from the pan. The ingredients will need some moisture to remain. Add the bread at your discretion to soak up the remaining liquid. Stir well. Add the Bell’s Poultry Seasoning last and mix completely. The stuffing will be a little bland on the day you make it. The flavor intensifies overnight.

Bostonist has spent quite some time with Mom and Pop Bostonist in the kitchen over the years trying to get this recipe down on paper. It was the pièce de resistance, well except for the Turkey, of Nonie Bostonists Thanksgivings. When the recipe was first recorded from her, before her passing, it was taken down completely as “well, you know, some of this, a bit more of that,” etc…”but make sure you add the Bell’s Poultry Seasoning last. Feel free to make adjustments and let us know what you’ve discovered.