Meaty Holiday Stuffing

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Karen Ayotte DeAnda 0

"This is a recipe handed down from my Grandmother. My kids request it each year at the holidays. It is a rich, delicious holiday stuffing. Because this recipe uses saltine crackers, you will not want to add salt."
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1 h 10 m servings 655 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 655 kcal
  • 33%
  • Fat:
  • 38.1 g
  • 59%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 993 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Brown the beef and pork in a large skillet over medium heat; drain and set aside.
  3. Melt the butter in the skillet over medium heat. Cook and stir the celery and onion in the melted butter until soft. Stir the meat and crushed crackers into the celery and onion mixture; season with pepper and poultry seasoning. Pour the sherry into the mixture; stir. Add the chicken broth to the mixture one cup at a time, stirring continually until all broth has been incorporated. Transfer the stuffing to the prepared baking dish; cover with aluminum foil.
  4. Bake in preheated oven for 35 to 40 minutes; remove the foil and cook until the top has browned, another 5 to 10 minutes.


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Made this for Thanksgiving last year and had so many compliments. Very rich and savoury.

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