Ingredients
Method
- Prepare the meat: Season minced meat as you normally would and cook until done. Ensure there's minimal liquid when finished. (You can prep this ahead and refrigerate.)
- Sauté aromatics: In a deep non-stick pan over medium heat, add oil. Sauté onions, scallions, and celery until onions are translucent.
- Build the stuffing base: Add thyme and crushed Crix crackers to the pan and mix well.
- Moisten and mix: Pour in ⅓ cup of stock or water and stir to combine, preventing sticking or burning.
- Add meat: Mix in the cooked meat and the remaining stock. The mixture should be moist but not soggy — light and slightly clumpy.
- Finish with extras: Stir in raisins and olives, then season with black pepper and salt to taste. (Note: the olives and crackers may already provide enough salt.)
- Fluff and serve: Use a fork to fluff the stuffing. Serve warm as a side dish or use it to stuff meat.
Nutrition
Notes
Using as poultry stuffing: This is the stuffing my mom used in our Christmas chicken. If stuffing poultry, keep the cooked components refrigerated separately until ready to use, then combine and loosely fill the bird just before roasting. The center of the stuffing and the poultry must both reach 165°F before serving.
Recipe Printed From ThisBagoGirl.com
