November 24, 2020 1 min read

One of my favorite recipes in my first Thanksgiving with Anna's family was her dad's meat stuffing. His spinach and garlic was another, but that one will have to wait. Anna has made this a Miller/Santini classic and we now can't imagine a holiday meal without it.

Shout out to the Tröegs Brewing family who remembered eating this over a decade ago and reminded us to post it! Here is Anna's best recollection of how it works (she's not a recipe gal, see our other posts:).


½ lb ground beef
1 lb ground pork (or use Lincolnshire sausage removed from casings, and omit the salt)
3 ribs celery, diced
1 onion, diced
2 Tablespoons butter
½ cup grated parmesan or Romano cheese
½ cup bread crumbs (we do gluten free!)
1 egg
1.5 teaspoons salt
½ teaspoon black pepper
¼ teaspoon allspice
⅛ teaspoon cloves

Saute the onion and celery in the butter on medium until soft, without browning. In a separate bowl, combine raw meats, cheese, bread crumbs, egg, and seasonings. Add the cooked vegetables, and combine all with your hands mixing well. Pat this into an 8x8 glass or ceramic baking dish. Cook in a 350 to 400 degree oven for 45 minutes. Put it in the oven when your turkey is close to finishing. Serve with turkey and mashed potatoes, and Enjoy!

Variations: You could use all ground beef, all ground pork, or some combination.You could also substitute poultry seasonings (premixed poultry seasoning, thyme, and/or sage) for the allspice and cloves if these spices aren’t pleasing to you.

This doubles well for a crowd!

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