Special Austrian – Polish Turkey Stuffing

Many different stuffing recipes are made from bread, rice, oysters, and so on. This one is a meal in itself. My family usually stuffs the turkey, both front and back, but these days everybody gets in a dither and many do not actually “stuff” the turkey. Well, I made it to 62, so I still stuff it. If you wish, you can cook it separately, but you need to use some of the turkey drippings to ladle over the stuffing as you are cooking it. It will give the stuffing the appearance and taste of being “stuffed” in the turkey. This is not an ordinary stuffing, as you shall read.

• 2 Lbs. Ground beef
• 1 Lb. Pork Sausage
• 1 Lb. Ground veal
• 6 Kaiser rolls or hard rolls
• 2 Medium Onions
• 2 eggs
• 2 Tbsp. Salt
• 2 Tbsp. Black pepper
• 2 Tbsp. Bell’s Poultry Seasoning
• Turkey gizzard
• Turkey liver
• Turkey heart

Get your cutting board and finely dice your onions. Sauté the onions in a frying pan. Use the oil of your choice. We always use lard for the taste. Sauté onions until golden. When done, set it aside.

Get your Kaiser rolls, and (set one roll aside). Briefly soak them in water to soften, remove and squeeze out all the water. You may want to chop them into pieces instead and after soaking, squeeze the water out. Set aside.

Get a large mixing bowl and put in your three (3) meats. Add the sautéed onions, eggs, salt, pepper, and poultry seasoning.

Get your food grinder, and grind the heart, gizzard, and liver and put it into the bowl with the meat.

Next, grind up the moistened rolls. This will help get most of the meat out of the grinder. Finally, grind up the last roll that was not soaked. This should help in pushing the remaining roll residue in the grinder.

Note: Grinding the rolls will help the mixture look uniform. You will not have large bread pieces randomly appearing when you slice your stuffing.

Mix all ingredients together well. Stuff both sides of the turkey, or put it in a loaf pan if you desire. You may need two loaf pans. This is like “up scaling” a meatloaf.

Make sure you adjust your cooking time for the extra weight. It will taste better if you ladle the drippings over the entire turkey throughout the cooking process, including the stuffing, whether it is stuffed or cooked separately. I am sure you know how to cook the average turkey, so to be on the safe side, put an oven thermometer into the stuffing. When the inner temp reaches 165°F, is should be fully cooked. Now that you have our secret recipe, I am sure you will not forget the special, extra taste that it brings to your table at Thanksgiving, Christmas, Easter, or any holiday and special occasion.


1 Comment

  1. buzzard33 said,

    November 24, 2013 at 08:25

    Reblogged this on Buzzard's Roost and commented:

    I have had many hits on my Austrian-Polish Thanksgiving Turkey Stuffing. So here is a re-blog for all of you.

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