Unique and Unusual Turkey Stuffing

Turkey with stuffing.
Turkey with stuffing. | Source

A different kind of stuffing:

When my kids were little, they didn't like the flavor of boxed stuffing and they didn't like any of the stuffing dishes that I found in recipe books, so I created my own stuffing and it's been a big hit ever since. Not only is it good tasting, but it's quick and easy as well. I hope you enjoy it as much as we did.

Cook Time

  • Prep time: 45 min
  • Ready in: 45 min
  • Yields: will stuff one 10-15 pound turkey


  • 2 1/2 lbs potatoes, peeled, cooked, mashed
  • 1 stick butter or margarine, room temp
  • salt & pepper, to taste
  • l lb gound beef, 20/80 % or as prefered
  • l med onion, finely chopped
  • olive oil, to fry the onions
Cast your vote for stuffing


  1. Peel and cube potatoes, rinse and add to salted water.
  2. Boil potatoes for 15-20 minutes until fork tender but does not dissolve.
  3. Lightly mash using a masher with stick of butter and salt and pepper. DO NOT ADD MILK.
  4. Finely chop the onion and put in a large frying pan over medium heat. Sauté with a small amount of olive oil until they are just begining to turn translucent.
  5. Add the ground beef and break into small pieces. Add salt and pepper to taste. Cook over medium heat until the beef is completely browned. Drain and rinse slightly with hot water. Allow to drain fully.
  6. Add ground beef to the mashed potatoes and mix until well blended. Stuff the cleanded turkey right away or you can allow the mixture to sit covered in the refrigerator overnight and stuff just before cooking.
  7. Extra can be left to overflow gathering flavor or can be placed in a separate oven pan. Once the turkey is done, ladle some of the juice over the stuffing, cover with aluminum foil and put in the oven until it is hot.


1} If you prefer not to add the stuffing to the turkey, pack the stuffing into a loaf or cassarole dish and pour 1 cup of turkey stock (or chicken stock) over the whole dish. Cover with aluminum foil and heat in 350 degree oven for about 30 to 45 minutes or until hot.

2} Add chopped nuts, poultry seasoning, finely chopped celery, and/or the cooked gizzards, finely chopped, if desired.

3} Because this recipe is so simple, you can easily adjust for any taste--for instance, you can add more potatoes or less depending on how you like it. Or you can add more or less ground beef.

4} You can use 90 or 95% ground beef if you prefer, but you will have to add a bit more olive oil to the pan when cooking it or the meat will be dry and might burn in the pan.

© 2011 Cheryl Simonds

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Comments 3 comments

tsmog profile image

tsmog 5 years ago from Escondido, CA

I can savor the fragrance now, M'm M'm I'm going to put this in our company news letter this week - if OK? Sounds delicious.

Joe Macho profile image

Joe Macho 5 years ago from Colorado

Interesting thought for stuffing. It kind of reminds me almost of a "Shepard's Pie" type of stuffing. I'd love to give it a go sometime, but I'm just not sure if I'd be willing to give up the Elk Stuffing that normally graces our holiday bird. I might try this on some game birds though! Thanks for the unique recipe

cherylone profile image

cherylone 5 years ago from Connecticut Author

I hope you do use this on some game birds, I think you will find it to be quite tasty. My kids won't let me make anything else...

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