French Meat Stuffing Recipes

FRENCH STUFFING

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.

FRENCH MEAT PIE

Steps:

• In a Dutch oven, cook the beef, pork and onion over medium heat until meat is no longer pink; drain. , In a small bowl, combine potatoes and seasonings. Roll out half of pastry to fit a 9-in. pie plate; trim pastry even with edge of plate. Fill with meat mixture. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush with egg if desired. Bake at 375° for 30-35 minutes or until golden brown.

FRENCH MEAT STUFFING

Steps:

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

FRENCH CANADIAN MEAT TURKEY STUFFING

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.".

HOMEMADE THREE MEAT STUFFING

Steps:

• To prepare the stuffing: Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover, and turn off the heat. Let the eggs sit for 10 minutes. Set aside to cool completely before peeling and chopping.
• Melt 1/2 cup (1 stick) of the butter in a large pot over medium heat. Add the beef and pork; cook until the meat is starting to brown, about 15 minutes. Add 1/2 cup of the chopped onions and half of the chopped garlic, along with the steak sauce, vinegar, lemon zest, cumin, and oregano; season with salt and pepper. Cook, stirring often, until the onions are completely tender and the meat is cooked through, 30 minutes. Turn off the heat and transfer the meat mixture to a large bowl to cool. The meat base can be made up to 1 day in advance. You may cover with plastic wrap and refrigerate until you're ready to make the rest of the stuffing.
• To the same large pot, melt the remaining 1/2 cup (1 stick) of butter over medium heat. Stir in the remaining onions and garlic, along with the bell peppers, celery, and scallions. Add the tomato paste and cook until the vegetables have softened, about 15 minutes. Soak the bread in the milk for 3 minutes. Squeeze as much liquid from the bread as you can and then crumble it into the pot. Add the meat mixture back into the pot, along with the chopped eggs, sausage, raisins, parsley, and olives and mix to combine.
• Preheat the oven to 350 degrees F.
• Transfer the stuffing to a buttered casserole dish and bake for 20 to 30 minutes until the top is nicely browned. Serve with roast turkey.

TOUTIERE (FRENCH CANADIAN MEAT PIE) FILLING/TURKEY STUFFING

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.

FRENCH ONION MEAT LOAF

Steps:

• In a large bowl, combine the eggs, soup and contents of stuffing package; mix well. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 1 hour or until meat is no longer pink and a thermometer reads 160°. Let stand 10 minutes before slicing.

THANKSGIVING TURKEY WITH ITALIAN MEAT STUFFING

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the ground beef into a skillet, and cook and stir the meat until browned and crumbly, breaking it up into chunks as it cooks, about 10 minutes. Drain grease. Place the ground beef into a large mixing bowl.
• Tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. Crumble the wet bread into the bowl with the ground beef. Mix in the onion, celery, mushrooms, 4 cloves of garlic, flat-leaf parsley, Parmesan cheese, and egg until thoroughly combined. Season with salt and black pepper.
• Rinse the turkey, and pat dry with paper towels. Lightly stuff the turkey with the ground beef mixture, and place into a roasting pan with a lid. Rub the turkey with olive oil, squeeze lemons over the turkey, and sprinkle 2 more cloves of garlic, the garlic powder, and more salt and black pepper over the bird.
• Roast the turkey uncovered in the preheated oven until the skin is browned, about 45 minutes. Reduce heat to 350 degrees C (175 degrees C), and cover the turkey with the lid. Continue roasting until the juices run clear and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees F (80 degrees C), about 5 more hours. Baste occasionally. If the bottom of the roasting pan looks dry, pour in water.