Thanksgiving stuffing is special to most people because it is what they grew up on. It is what makes them think of Thanksgiving. Some people serve it on the side and call it dressing. Others stuff it in the cavity of the turkey and call it stuffing. We call it stuffing but serve it on the side of the turkey. Oh, and it doesn’t have any bread in it! So, we are all confused! 🤷🏻♀️
This stuffing is extra special. It is special because it is THAT good, but it is also special because my Grandma was a special lady. She started this tradition and made it every year. Then my mom and aunt did the same and now my sisters, cousins and I are also following in those footsteps. Honestly, it can be served without the turkey and we would all be happy. None of our Thanksgiving’s are complete without it.
If there is one recipe you follow of mine, let it be this one. We have all changed it a little on our own throughout the years, but this is how I have come to make it.
I hope you all have a Happy Thanksgiving with full bellies and lots of leftovers.
I’m thankful for the women in my family that set the traditions that made the holidays feel so special. I hope I can do the same for my family.
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- 4-5 pounds of ground beef(not lean)
- 2-3 cups of white rice, uncooked
- 4 packages of baby bella mushrooms, chopped (8 oz. each)
- 10 stalks of celery, chopped into small pieces
- 1 large onion, chopped into small pieces
- 6 cloves of garlic, minced
- a big bunch of Italian parsley, chopped
- at least 12 cups of low sodium chicken broth
- olive oil
- salt and pepper
DirectionsThis should be made the day before Thanksgiving.
- In a medium pot cook the rice according to the directions on the box. Use chicken broth in place of the water.
- When the rice is finished cooking, set aside.
- In a large skillet heat olive oil on medium heat. Add the celery and onion. Season with salt and pepper. Cook until tender. Add the garlic and cook for two more minutes. Set aside when done.
- In a medium pot, heat olive oil on medium heat. Add mushrooms. Season with salt and pepper. Cook down until all of their juices are gone and the mushrooms are browned. Set aside when done.
- In a large skillet, add the beef. Season with salt and pepper. Cook until there is no longer any pink left. Drain the fat and set aside.
- In a large bowl, add the beef. Then add the rice and combine.
- Add the rest of the veggies and the parsley. Season with more salt and pepper. Stir until combined.
- Cover tightly and store in the fridge.
- I would recommend taking it out of the fridge about an hour before baking. That will cut down on the cooking time.
- Preheat the oven to bake 425.
- Place the stuffing in 2 separate baking dishes so that there is a thin layer of stuffing. That will also cut down on the cooking time.
- Pour about a cup of chicken broth in each baking dish. You want enough to moisten it, but not too much that it is soupy.
- Cover tightly with aluminum foil and bake until heated.
- Every half hour or so, remove from the oven, stir and add chicken broth as needed.
- Season with salt and pepper if needed and enjoy!
Other Thanksgiving dishes that you’ll want to add to your table…
“Crowd Pleasing” Rice Pudding
Butternut Squash Soup
Colonial Pumpkin Pie