Meaty Holiday Stuffing

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Meaty Holiday Stuffing to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Meaty Holiday Stuffing, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 pound ground beef
• 1 pound ground pork
• 1/2 pound butter
• 2 cups chopped celery
• 2 cups chopped onion
• 1 1/2 (16 ounce) packages saltine
• crackers, crushed
• 1 teaspoon ground black pepper
• 1 teaspoon poultry seasoning
• 1/2 cup cooking sherry
• 7 cups chicken broth

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 350 degrees F (175 degrees C)

Step 2: Technique & Execution

Lightly grease a 9x13 inch baking dish

Step 3: Technique & Execution

Brown the beef and pork in a large skillet over medium heat; drain and set aside

Step 4: Technique & Execution

Melt the butter in the skillet over medium heat

Step 5: Technique & Execution

Cook and stir the celery and onion in the melted butter until soft

Step 6: Technique & Execution

Stir the meat and crushed crackers into the celery and onion mixture; season with pepper and poultry seasoning