Thanksgiving with a bit of Burger
One thing we can probably all agree on is that a Thanksgiving meal is not complete without stuffing (disclaimer: for any southerners out there, we know, we know, you call it dressing 😉) of some kind.
So, why not Cheeseburger Stuffing?
Before we share the delicious details of how to make Cheeseburger Stuffing, let’s answer some very important questions. Such as, how did stuffing even become a thing? And why do millions of Americans stuff a turkey with it every November?
The truth is, no one really knows for sure.
But we do know that in civilizations predating the Pilgrims, and the first Thanksgiving dinner, this combo of bread, spices, veggies, and more – all stuffed inside some kind of wild game – was one of the earliest all-in-one-dish kind of meals.
These days the Thanksgiving dinner table is most likely split as far as who likes their stuffing cooked inside the bird and who likes it cooked on the stovetop, or in the oven on its own.
Plus, the varieties of stuffing out there and how it can be customized are endless.
The Cheeseburger Stuffing recipe we use is full of flavor (thanks to premium ground beef from Schweid & Sons) and it starts on the stovetop and ends up in a casserole dish in the oven.
Ok, let’s get to the good part, the recipe! Here it is in all its Burger glory. While any Schweid & Sons ground beef will do, we recommend our Butcher’s Blend 1 lb brick or our Signature Series: The Chuck Brisket 1 lb brick.
You can pick up Schweid & Sons premium products at your local grocer (find your closest location here).
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