Memere's Pork Stuffing for Turkey


2 pounds pork butt or blade
1 medium onion
2-3 large potatoes
1/4 to 1/2 package Pepperidge Farm seasoned bread mix
salt and pepper to taste
1/8 teaspoon ground sage, to taste
1/4 to 1/2 teaspoon ground poultry seasoning, to taste


In an electric or hand grinder add large chunks of raw cut pork. Dice onion into small pieces and add to ground pork. Cover with water. Add salt and pepper, poultry seasoning and sage. Cook until water is evaporated. Meanwhile, in small saucepan, cook potato chunks until tender. Drain and mash, set aside to cool. When water has almost completely evaporated, add mashed potatoes and seasoned bread. Mix until almost completely dry. (Will become moist upon standing). Taste for flavor. If stuffing is too dry after standing add chicken or turkey broth until moistened.


Enough stuffing for up to a 15 pound turkey

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Awesome! This is very close

Awesome! This is very close to my French Grandma's recipe! We have updated it using ground buffalo, and we leave out the bread stuffing (many French people have gluten allergies!) but the rest is exactly as it was handed down. There's a nice secret ingredient our dad told us... add a pinch of nutmeg. It really tastes authentic!

Oh wow. I had this recipe

Oh wow. I had this recipe and lost it. My FIL used to make this every Thanksgiving and Christmas. It also got made into pork pies for Christmas night and New Years. Thank-you so much.