You’ll want to try this super easy French stuffing

October 15, 2024Lauren Windle

One of our team chefs claims this “old family recipe” from her great great grandmother of French Canadian descent. Her extended family have passed the recipe down through the generations, and somehow, it came into our kitchen one pre-Thanksgiving day, and we gave it a try.

It was a definite ‘wow’ -- and so easy to make! It’s also a great gluten-free alternative to the typical American bread-based stuffing, consisting of ½ meat and ½ potato.

Perhaps best of all, the stuffing doesn’t have to actually be a Thanksgiving day stuffing. It’s good as a stand-alone, or served with pork roast or broasted chicken.

French Meat Stuffing (circa 1890)

  1. Boil 4 large white potatoes until done (or substitute your favorite potato variety)
  2. Set aside to cool
  3. Fry ½ lb to ¾ lb of your favorite sausage variety (we prefer hormone-free, Indiana-raised)
  4. Add 2 medium chopped onions to the pan, stirring; then add 2-3 stalks of chopped celery; drain.
  5. Fry 1 to 1 ½ lbs reduced fat hamburger or ground turkey separately, liberally adding salt (or garlic salt) and pepper; then poultry seasoning to taste.
  6. Combine all ingredients and refrigerate overnight before serving (so the flavors marinate).

We also enjoyed this dish for breakfast the morning after Thanksgiving. It pairs exceptionally well with eggs and toast.

Enjoy! From our kitchen table, to yours.

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