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Meat dressing

Thanksgiving Recipes

Although some people use dressing and stuffing interchangeably, down South, cooks refer to this Thanksgiving dish as dressing whether it is served inside or outside the bird. Regardless of what you call it, this Thanksgiving dressing recipe, will definitely be a highlight at your Thanksgiving feast. In this Meat Dressing recipe, New Orleans chef Poppy Tooker uses ground chuck, peppers and Louisiana-style French bread.

Total time:

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3 lb. ground chuck
1 onion, chopped
3 stalks celery, chopped
1 green bell pepper, chopped
1 cup water
3 cups stale Louisiana-style French bread pieces
⅓ cup Worcestershire sauce
1 bunch scallions, thinly sliced
2 cloves garlic, minced
Salt and black pepper


  1. Preheat the oven to 325°F. In a heavy Dutch oven, crumble in the beef and cook over medium-high heat until browned, 8 to 10 minutes.
  2. Add the onion, celery and bell pepper, and cook until the onion is translucent, 8 to 10 minutes. Remove from the heat.
  3. In a bowl, sprinkle the water over the bread (add more water if needed to make it very damp). Stir into the beef mixture. Stir in the Worcestershire sauce, scallions and garlic, and salt and pepper to taste.
  4. Transfer the dressing to a 9-by-13-inch baking dish, and bake for 25 to 35 minutes, until heated through and browned on top.