Pork Stuffing

Put the ground pork in a deep pan on the stovetop. Cover with water and bring to a slow boil.

Put 1/2 sleeve (at a time) of saltine crackers in a big baggie and roll with a rolling pin until finely crumbled.

Finely dice the onion.

When the pork is cooked, drain but keep some of the juice (you’ll need some later!).

While it’s hot, stir in the onion and slowly add the crumbled saltines. Add a good amount of salt and pepper.

You might want to add some juice back in to make it really moist.

Cook in the oven at 375F for about 40 minutes. Then take it out and scoop into muffin tins and then back in the oven for about 15 minutes. That makes it really moist inside, but with a crunchy top.

You can make less or more. Just use half a sleeve of saltines per pound of pork!

It’s the only stuffing my family allows for Thanksgiving for more than 40 years now. We love it!

Add it to your turkey sandwich with mayo, salt and pepper. Delicious!