recipe
Mom’s Thanksgiving Stuffing
By: Eleni Saltas
My mom’s stuffing is a Thanksgiving tradition I cherish—the simplicity of her recipe perfectly balances the hearty flavors of ground beef, pork, chestnuts, and aromatic herbs. I love it because, unlike some overly mushy stuffing’s, her straightforward approach ensures a satisfying texture that highlights the essence of a comforting Thanksgiving meal.
Prep Time:
5min
Total Time:
40 min
Servings:
2-4
Good For:
Side Dish/Thanksgiving
Ingredients
- 1 yellow onion, diced
- 2 cloves of garlic (1 tablespoon), minced
- 1 pound ground beef
- 1 pound ground pork
- Salt and pepper, to taste
- 1 ½ tablespoons ground sage, or more to taste
- Fresh sage leaves
- ½ teaspoon ground ginger, or more to taste
- 3 ½ to 4 cups vegetable broth or chicken broth (or more as needed)
- 8 ounces chestnuts, shelled and sliced*
- 6 stalks of celery, diced
- ½ cup pine nuts
Step by Step Instructions
Step 1
In a large skillet over medium heat, add the ground beef and ground pork and break into crumbles. Cook until the meat is browned.
Add the diced onions and minced garlic to the skillet. Sauté until the onion is translucent. Season generously with salt, pepper, ground sage and ginger.
Step 2
Pour in the vegetable broth, add the fresh sage leaves and cover the skillet with a lid. Reduce the heat and simmer for 20 to 30 minutes. Adjust seasoning or add more broth to maintain moisture.
Step 3
Add the sliced chestnuts and diced celery to the mixture, and cook until the celery is just slightly tender, ensuring the celery retains a good bite for texture.
Mix in the pine nuts and add more broth if necessary. Allow the mixture to simmer until the liquid is absorbed. Add more seasoning if necessary to your taste.
Step 4
Transfer the stuffing to a serving dish and garnish with fresh sage leaves if desired.
Recipe Notes
*Note on the chestnuts: if fresh chestnuts are not available, water chestnuts can be used for convenience. Adjust cooking time accordingly.
**Some delicious optional add ins: pomegranate seeds, cubed day-old bread, diced granny smith apples, or currants for added texture and flavor.
Oh my. This is the way Kal A. Sargetakis would make stuffing. Mike loved it and so did we.❤.
Denise Vilven
Oh no way, well I love Kal she’s great so this just earned 10 extra stars in my book if she’s making something similar! haha
My mom adds rice to hers, but very similar, if you were to add rice to this recipe would you increase the broth and add it in while simmering?
yes, that’s how I would do It! i’ve seen It where people bake in the oven, but I would keep It all in the skillet or sauce pan, add some more liquid, put a lid on and simmer until cooked through!