Canadian Meat Stuffing
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 188.3
- Total Fat: 7.3 g
- Cholesterol: 69.5 mg
- Sodium: 64.2 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 1.4 g
- Protein: 22.4 g
View full nutritional breakdown of Canadian Meat Stuffing calories by ingredient
Introduction
This is a modified version of my grandfather's meat stuffing recipe. Normally he would use ground beef and ground pork but I've substituted the beef for ground turkey and I'm using the leaner cut of Pork Tenderloin. If you want the original flavor, you can substitute extra lean ground beef back in but it raises the fat content significantly. This is a modified version of my grandfather's meat stuffing recipe. Normally he would use ground beef and ground pork but I've substituted the beef for ground turkey and I'm using the leaner cut of Pork Tenderloin. If you want the original flavor, you can substitute extra lean ground beef back in but it raises the fat content significantly.Number of Servings: 10
Ingredients
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1 Lb Pork Tenderloin or Pork Cutlets
1 Lb Ground Turkey or Turkey Breast
1 Large Potato
1 Large White Onion
2 Tsp Ground Cloves
2 Tsp Ground Cinnamon
Salt and Pepper to taste
water
Directions
1. Run everything through a meat grinder in the following order: Pork and Turkey (if not already ground), Onion then the Potato. Be sure to keep the juice from the potatoes and the onion when they are ground.
2. Place in large sauce pot on medium high heat and mix thoroughly, scraping the bottom of the pot regularly until the meat starts to cook through, adding water as needed. This normally takes about 30 minutes or so and can be quite taxing on the arm so use a large, long handled spoon for good leverage.
3. Once meat appears to have cooked mostly through, start adding spices slowly to taste. Let cook on low heat for 1 hour after spices are added or until it has turned a nice dark color and stuffing has started to stick to the spoon.
Note: I've used this stuffing in meat pies and to fill a roulade and it's wonderful. You can add mushrooms and celery for more interesting flavor combination's as well.
Number of Servings: 10
Recipe submitted by SparkPeople user PYROPEANUT.
2. Place in large sauce pot on medium high heat and mix thoroughly, scraping the bottom of the pot regularly until the meat starts to cook through, adding water as needed. This normally takes about 30 minutes or so and can be quite taxing on the arm so use a large, long handled spoon for good leverage.
3. Once meat appears to have cooked mostly through, start adding spices slowly to taste. Let cook on low heat for 1 hour after spices are added or until it has turned a nice dark color and stuffing has started to stick to the spoon.
Note: I've used this stuffing in meat pies and to fill a roulade and it's wonderful. You can add mushrooms and celery for more interesting flavor combination's as well.
Number of Servings: 10
Recipe submitted by SparkPeople user PYROPEANUT.
Member Ratings For This Recipe
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CD3409143
