French Stuffing

  4.5 – 7 reviews  • Quick and Easy Stuffing and Dressing Recipes

This recipe for French stuffing can be used to make shepherd’s pie filling or to stuff a bird. Serve as a side dish or over rice or mashed potatoes.

Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
Servings: 6

Ingredients

  1. 1 pound lean ground beef
  2. 1 pound ground pork
  3. 1 onion, chopped
  4. 3 potatoes, peeled and diced
  5. ½ teaspoon ground cinnamon
  6. ½ teaspoon ground nutmeg
  7. 1 tablespoon poultry seasoning
  8. 1 pinch brown sugar
  9. ½ cup water
  10. 1 tablespoon all-purpose flour
  11. 1 tablespoon butter
  12. salt and pepper to taste

Instructions

  1. Cook beef and pork in a large skillet over medium heat until browned.
  2. Stir onion, potatoes, cinnamon, nutmeg, poultry seasoning, brown sugar, and water into ground meats. Cover, reduce heat to low, and simmer for 20 minutes.
  3. Stir in flour, butter, salt, and pepper and cook until thickened, 5 to 10 minutes.

Nutrition Facts

Calories 421 kcal
Carbohydrate 23 g
Cholesterol 100 mg
Dietary Fiber 2 g
Protein 29 g
Saturated Fat 9 g
Sodium 99 mg
Sugars 2 g
Fat 23 g
Unsaturated Fat 0 g

Reviews

Lauren Roth
My family has been making this every holiday for as long as I can remember. My mother was French Canadian. She added a pinch of ground cloves as well. It’s great on a turkey sandwich with cranberry sauce the next day!
Gary Robles
This was good. I made it as a main dish. Needs a little more seasonings. I did not need to thicken it with flour and butter at all.
Zachary Keller
My family is French Canadian. We make stuffing similar to this. Very good!
Christopher Jones
I omitted the nutmeg and added 3 pinches of both dried rosemary and sage. Also added 1/4 teaspoon of cayenne pepper. I’ve made it twice. Next time I may add corn and mashed potatoes to make a shepherds pie. I love the way these flavors mix!!
Chad Huffman
I sautéed the onions in butter and hsve also added chopped celery, also sautéed in the butter as well, but if I don’t put it in its still good. I also par boil my potatoes in water and chicken broth before I add them to the meat mixture and I use the water from the potatoes. After it’s finished on the stove I place it in the oven at 350 for about 30-40 minutes to make the top a bit crusty. This dish always goes fast!
Tiffany Brown
The seasonings are perfect for this recipe and that’s the trick. I prefer to add mashed potatoes to the mixture for use as a stuffing so when I finished the saute, I used a potato masher to further crumble the meat and that brought it to the right stuffing consistency. Thanks Loretta.
Jason Fleming
My boyfriend made this for Thanksgiving Day. He said it was easy to make and I found it to be delicious. It was one of my favorites for the day! The recipe and boyfriend are both keepers!

 

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