As part of a series I’ve created for my ground beef partner Schweid & Sons I present to you NOT BURGERS! In each episode I’ll give you great ideas for what to do with ground beef other than make burgers. Scroll to the bottom to see the video and follow along with this recipe
Traditional Thanksgiving stuffing move over! By replacing the standard sausage with quality ground beef from Schweid & Sons, switching the croutons for cubed bits of Martin’s Potato Rolls and adding some cheese you can elevate the basic stuffing recipe for your Thanksgiving dinner. And it’s fun to tell your family you are bringing the Cheeseburger Stuffing. It’s time to be the Holiday Hero!
Ingredients:
1 - pack/8 Martin’s classic sandwich potato roll
1 - pound Schweid & Sons ground beef
1 - med white/sweet onion, diced
2 - large stalks celery, diced
1 - stick butter
2 - cloves garlic, pressed
1 tsp each - dried parsley, sage, rosemary & thyme
1.5 - cups beef broth
2 - eggs, beaten
1/2 cup - shredded cheddar
Preheat oven to 350 degrees
Start by cubing the burger buns and placing on a cookie sheet. Bake for 20 mins at 300 degrees until they are stiff, not toasted. Next, cook and chop the beef in a large skillet. When the pink has just left, remove from heat and drain fat. Remove crumbled beef from the pan and set aside. In same pan melt the butter and add the diced celery and onion. Sauté until the onion is translucent (about 5 mins) then add the pressed garlic and cook for one minute more. Add the parsley, sage, rosemary and thyme and stir to incorporate. Add the broth to the pan, cook for 1 minute and remove from heat.
Grease a casserole dish with butter. In a large bowl mix the egg and burger bun croutons together, then immediately add the onion/broth mixture and the cooked ground beef. Stir to incorporate all and dump into the casserole dish. Top with about a 1/2 cup sharp cheddar. Bake uncovered for about 35 mins, until the top is golden brown.