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 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
Instructions
- Cook beef and pork in a large skillet over medium heat until browned.
- Stir onion, potatoes, cinnamon, nutmeg, poultry seasoning, brown sugar, and water into ground meats. Cover, reduce heat to low, and simmer for 20 minutes.
- 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
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!
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.
My family is French Canadian. We make stuffing similar to this. Very good!
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!!
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!
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.
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!