French Meat Stuffing Recipes

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FRENCH STUFFING



French Stuffing image

It's a stuffing for turkey or a filling for a shepherd's pie. Serve over rice or mashed potatoes or as a side dish.

Provided by SUNFLOWER179

Categories     Side Dish     Stuffing and Dressing Recipes     Quick and Easy Stuffing and Dressing Recipes

Time 50m

Yield 6

Number Of Ingredients 12

1 pound lean ground beef
1 pound ground pork
1 onion, chopped
3 potatoes, peeled and diced
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 tablespoon poultry seasoning
1 pinch brown sugar
½ cup water
1 tablespoon all-purpose flour
1 tablespoon butter
salt and pepper to taste

Steps:

  • In a large skillet over medium heat, cook beef and pork until brown. Stir in onion, potatoes, cinnamon, nutmeg, poultry seasoning, brown sugar and water. Cover, reduce heat to low, and simmer 20 minutes. Stir in flour, butter, salt and pepper until thickened, 5 to 10 minutes.

Nutrition Facts : Calories 421.4 calories, Carbohydrate 22.9 g, Cholesterol 99.9 mg, Fat 23.4 g, Fiber 2.2 g, Protein 28.7 g, SaturatedFat 9.4 g, Sodium 99.3 mg, Sugar 1.9 g

FRENCH CANADIAN MEAT TURKEY STUFFING



French Canadian Meat Turkey Stuffing image

Make and share this French Canadian Meat Turkey Stuffing recipe from Food.com.

Provided by pink cook

Categories     One Dish Meal

Time 1h20m

Yield 15 lbs. turkey, 20 serving(s)

Number Of Ingredients 12

2 lbs lean ground beef
1 lb ground pork or 1 lb sausage
1 large onion, chopped fine
4 stalks celery, chopped fine
1 tablespoon salt
1 tablespoon poultry seasoning
1/2 teaspoon thyme
1/4 teaspoon ground cloves
1 cup rice
1 inner pack saltines (optional) or 1 Ritz cracker, crushed (optional)
5 slices of toasted bread, cut in cubes (optional)
water (1 inch on bottom of pan) or broth (1 inch on bottom of pan)

Steps:

  • Put all ingredients in large pan except crackers. Cook on medium heat until meat is well cooked, approximately one hour stirring occasionally, so it will not stick to bottom of pan. Add 1 ladle of turkey drippings.
  • Simmer for 20 minutes and drain 3/4 of liquid from pan. Add rice (or crushed crackers or bread cubes instead of the rice) until the rest of liquid is absorbed. Add salt and pepper to taste.
  • Store the stuffing in refrigerator overnight to get more flavor and then stuff the turkey.
  • NOTE: Dreamer in Ontario wrote:.
  • "I think that pinkie kookie's recipe sounds close if I use rice in place of the bread and/or crackers.".
  • I wrote: "Your idea of adding rice instead of the crackers and bread is excellent, Dreamer in Ontario. That is what the recipes are for, to add our own ingredients and ideas. Enjoy it.".

Nutrition Facts : Calories 187.4, Fat 9.3, SaturatedFat 3.6, Cholesterol 50.8, Sodium 402.2, Carbohydrate 8.9, Fiber 0.4, Sugar 0.5, Protein 15.7

FRENCH MEAT STUFFING



French Meat Stuffing image

This recipe has been in our family for generatioins. We use it at all "turkey" holidays. The crackers absorb excess grease so the stuffing will be firm. I use leftover stuffing to make meat pies. For a smaller turkey you can cut the recipe in half.

Provided by Nell Majeran

Categories     Pork

Time 45m

Yield 18-24 lb turkey

Number Of Ingredients 6

2 lbs hamburger
2 lbs ground pork
3 lbs potatoes (cooked and mashed)
1 package nabisco milk cracker, crushed
3 tablespoons bell poultry seasoning (or to taste)
salt and pepper

Steps:

  • Brown hamburg and pork, drain most of grease leaving small amount for taste.
  • Mix in rest of ingredients until well mixed.
  • Stuff turkey.

Nutrition Facts : Calories 306.6, Fat 16.4, SaturatedFat 6.1, Cholesterol 81.2, Sodium 75, Carbohydrate 13.7, Fiber 1.8, Sugar 0.6, Protein 25

FRENCH PORK STUFFING



French Pork Stuffing image

This was my grandmother's recipe and a staple at the winter holiday table.

Provided by Ron LaJeunesse

Categories     Side Dish     Stuffing and Dressing Recipes     Bread Stuffing and Dressing Recipes

Time 1h30m

Yield 6

Number Of Ingredients 7

2 pounds ground pork
1 small onion, minced
2 teaspoons ground cloves
2 teaspoons cinnamon
½ cup chopped walnuts
salt and ground black pepper to taste
1 (4 ounce) packet saltine crackers, crushed

Steps:

  • Combine the pork and onion in a large skillet with enough water to cover; simmer over medium heat for 1 hour. Stir in the cloves, cinnamon, and walnuts; season with salt and pepper. Fold the crushed crackers into the mixture. Transfer to a covered casserole dish.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake stuffing in the preheated oven for 20 minutes; serve immediately.

Nutrition Facts : Calories 481.1 calories, Carbohydrate 19.6 g, Cholesterol 98.1 mg, Fat 30.9 g, Fiber 2.2 g, Protein 30.6 g, SaturatedFat 9.1 g, Sodium 321.6 mg, Sugar 0.9 g

FRENCH MEAT PIE



French Meat Pie image

French Canadian Meat pie. Tourtière, which is also known as meat pie is traditionally made with ground meat, onions, spices, and herbs baked in a pie crust.

Provided by Jessica Robinson

Categories     Main Course

Time 35m

Number Of Ingredients 13

2 pounds ground pork
2 pounds ground beef (round)
3/4 cup finely diced celery
1 yellow onion, finely diced
5 cups hot water
2 teaspoons Better Than Bouillon chicken base
1 teaspoon poultry seasoning
2 cups seasoned breadcrumbs
1/2 teaspoon allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
salt and black pepper to taste
2 Homemade or store bought pie crust ((for 9-inch pies))

Steps:

  • Dissolve the Better Than Bouillon chicken into the hot water. Set aside.
  • In a large pot or Dutch oven, over medium heat. Cook the onion and celery for about 5 minutes to slightly soften. Stir with a wooden spoon to not burn.
  • Add the chicken stock mixture, ground pork, ground beef, and poultry seasoning. Cook over medium heat until the meat is cooked, about 20 minutes.
  • Add the breadcrumbs, allspice, ground cloves, and black pepper. Stir to combine. Let cook another 10 minutes.
  • Add salt to taste. Should only need a pinch of salt. (remember bouillon and breadcrumbs already have salt in them)
  • Let cool completely. Add to unbaked pie shells. Either homemade pie crust or store-bought. Top with pie crust. Roll edges under and pinch around the entire pie. Use a sharp knife to slice a slit in the top of each pie.
  • Brush with egg wash. Bake in a preheated 400 degree oven until the crust is nicely browned. About 30 to 45 minutes.
  • Makes two 9-inch pies.

Nutrition Facts : Calories 332 kcal, Carbohydrate 12 g, Protein 25 g, Fat 20 g, SaturatedFat 7 g, Cholesterol 83 mg, Sodium 360 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

TOUTIERE (FRENCH CANADIAN MEAT PIE) FILLING/TURKEY STUFFING



TOUTIERE (FRENCH CANADIAN MEAT PIE) FILLING/TURKEY STUFFING image

Categories     Beef     Pork     Potato     Broil     Christmas     Thanksgiving     Dinner     Stuffing/Dressing

Number Of Ingredients 8

1 lb ground beef
1 lb ground pork
4 or 5 large Russet potatoes
1 cup water (add up to 1/4 more if needed)
Sices to taste (see note below:
1-1 1/2 tsp. salt
1-1 1/2 tsp. poultry seasoning
1-1 1/2 tsp ground cloves

Steps:

  • Cook the above ingredients (start with 1 tsp of each spice) in a pot until meat is tender and thoroughly cooked and juices are reduced so there is some liquid, but not too much. Boil an amount of potatoes equal to the meat mixture and mash them plain - that is, do not use milk or butter or seasoning. Mix the potatoes and the meat mixture using a large measuring cup to assure equal amounts. Note: Either after the meat is cooked or the stuffing is made you might want to adjust the seasoning - better to start easy. I usually add another 1/4-1/2 tsp of all three seasonings. Refrigerate the stuffing - it must be cooled well before putting it in the turkey or a pie shell. For the pie, you can use a regular top crust or a lattice top crust This recipe makes quite a lot a stuffing/filling, so there should be plenty left over to make a toutiere (traditional French meat pie). It freezes well too.

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FRENCH FOOD: 50 POPULAR FRENCH DISHES - CHEF'S PENCIL

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