Pass The Stuffing III: Canadian Meat, South Indian, French & Moroccan! 🌞

French Canadian Meat Dressing Recipe

French Canadian Meat Dressing Recipe is Grandpa’s
SECRET Thanksgiving turkey stuffing made with ground
beef, gluten-free bread, aromatics, lots of fresh ground
pepper.

Equipment

Muffin Tin or Casserole Dish

Ingredients

2 tablespoon olive oil (reserve 1 tablespoon for drizzling on top before baking)
1 onion chopped
3 stalks celery chopped
4 cloves garlic peeled and minced
1.5 pounds ground beef we like to use 90 - 92% lean and 8-10% fat
3 teaspoon pepper
2 cups chicken broth gluten free
10 slices bread gluten free (or regular bread if no gluten allergies)
salt to taste

Garnishes

parsley to garnish (optional)
carrot julienned slices to garnish (optional)

Instructions

Preheat oven to 350 degrees F ( 176 degrees Celsius)

Place 1 tablespoon of olive oil in sauce pan and add chopped onions, celery and garlic until slightly translucent- add a little salt and pepper. (Reserve the other 1 tablespoon of olive oil right before baking)

Add ground beef and add some more salt and pepper and cook until beef is browned. Take off burner and set aside to cool.

In the meantime in a separate bowl place about 2 cups of chicken broth. Place the slices of bread into the chicken broth and squeeze water out. Place squeezed out bread into a clean bowl and pull apart bread into small pieces.

Add cooled ground beef mixture to bread. Salt and add the rest of the pepper and mix.

Grease an oven proof muffin tin or casserole dish and place stuffing mixture inside. Drizzle a small amount of olive oil on top. Bake UNCOVERED in the oven!

If you like crispy edges, place your dressing in a greased muffin pan and bake for about 40 to 45 minutes or until the tops are golden brown and slightly crispy.

If you prefer to bake your dressing in a casserole dish, bake in the oven for about 50 - 60 minutes or until the top is slightly golden brown.

You can also stuff a turkey (or other poultry of choice) with our prepared French Canadian Meat Dressing Recipe. Just prepare your poultry and stuff the dressing in the inner cavity. Bake according to the required time needed for the weight of the turkey, goose, duck, chicken or pheasant.

If desired, garnish with parsley and little julienned carrot slices before serving.

Serve hot and bring on the holiday cheer!


Notes

Do not cover the dressing while it is baking, or it will prevent the dressing from getting the little crispy browned edges that we all love.

Dressing can be made 24 hours in advance and then baked just before your guests arrive. Leftovers can be refrigerated in a sealed container for up to 3 days or frozen up to 2 months.

We really love those crispy edges to the dressing so we like using cupcake or muffin tins to bake the dressing.

If desired, feel free to chop up the turkey giblets and fry up with the ground
beef. For all of our French-Canadian friends out there, you know this ground
beef Thanksgiving dressing or stuffing usually is made with the chopped up
fried turkey giblets along with the ground beef. Turkey giblets are those parts
is parts bag that is usually found inside the cavity of the bird when you get it
from the store. The giblet package usually has the heart, liver, gizzard and neck
of the bird. Waste not want not is the motto of our ancestors. However, if you
have kids like we do, we skipped adding these to the dressing recipe.
Recipe Exchanges and Substitutions

We like to use lean beef with 90% to 92% lean beef and 8% to 10% fat as we
do not like all that extra fat. In addition, if it is lean, you can save a step of
draining the beef after it is cooked. A little fat left in is a good thing as it
makes it moist and gives it the crispy edges that everyone craves.

Feel free to use regular bread instead of gluten-free, if no gluten
intolerances. It’s a great way to use up that day-old bread.

This dressing recipe is very black pepper forward. Reduce amount as
needed for your spice and heat level.
If you want to make this recipe vegan, exchange the ground beef with
chopped mushrooms and vegetable broth instead of chicken broth.
Chanterelle mushrooms are so delicious.


https://www.hwcmagazine.com/recipe/grandpas-secret-stuffing/


***************************************************************************


Bread Upma Recipe (Quick and Easy)


Why you will love this recipe?

This recipe gets done in 15 minutes, making it ideal for busy
mornings or when you need a speedy and satisfying meal. The
combination of spices and herbs gives this South Indian style
bread upma a delicious and aromatic flavor profile.

This recipe is a great way to use up leftover bread slices.

While bread upma is a delectable South Indian dish, its versatility
extends beyond breakfast and snacks. This dish can be served as
an Indian-inspired stuffing to add a touch of spice to your holiday table.

Servings: 4
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes

Ingredients

8 slices white bread
3 tablespoon oil
1 teaspoon mustard seeds
½ teaspoon cumin seeds
1 sprig curry leaves
⅓ cup raw peanuts
1 large yellow onion
1-2 green chilies slit lengthwise
½ teaspoon ground turmeric
1 teaspoon salt
½ teaspoon sugar
¼ cup water
¼ cup cilantro (coriander leaves) finely chopped
½ lemon

Instructions

Cut the slices of bread into small, uniform pieces. Set them aside.

Heat oil in a frying pan and add mustard seeds. Once they splutter,
add cumin seeds and curry leaves. Saute for a few seconds.

Add the raw peanuts and fry until they are crunchy and begin to open
up. If you are using roasted peanuts, no need to fry them.

Add the onions, ½ teaspoon turmeric powder, green chili, salt, and
sugar. Saute on medium heat until the onions begin to brown.

Add the cut bread pieces and toss them well.

Sprinkle ¼ cup of water. Cover and simmer on low heat for 4-5 minutes.

Turn off the heat and top with lemon juice (or lime juice) and cilantro.

Serve hot.

Notes

Avoid using overly soft bread, as it may become too soggy during
the cooking process. Also, cut the bread into uniform bite-sized
cubes. This ensures even cooking and a consistent texture throughout
the upma.

If you want to make the upma crunchy, toast the bread slices lightly
before cutting them.

A small amount of water is needed to build moisture and for the bread
to absorb flavors. Sprinkle the water uniformly over the bread slices
and take care not to add too much water, as this can turn the upma
soggy.

https://easyindiancookbook.com/bread-upma/


**********************************************************


French Stuffing

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

This French stuffing recipe can be used as a stuffing for turkey or a
filling for shepherd's pie. Serve over rice or mashed potatoes or as a side dish.


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

Directions

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.


https://www.allrecipes.com/recipe/22845/french-stuffing/


************************************************************************

Moroccan Stuffing

Ingredient list :

1½ tsp ground coriander;
1½ tsp ground cumin;
¾ tsp ground ginger;
¾ tsp ground cardamom;
¼ tsp ground allspice;
¼ tsp ground cinnamon;
Dash of ground cloves;
Dash of cayenne;
½ tsp black pepper;
1 tsp kosher salt;

**** 10 ****

6 ounces lean slab bacon, cut into slivers;
½ lb spicy pork sausage (Chorizo, hot Italian, etc), remove from casing and cut into small pieces;
1 Tbsp. olive oil;
3 ½ cups yellow onion, chopped;
1 lb white mushrooms, rinse, dry, trim and coarsely chop;
1 cup celery, diced;
1 cup carrot, diced;
1 green apple, diced;
4 large cloves garlic, finely minced;
4 Tbsp. fresh lemon thyme, finely chopped or 2 Tbsp fresh thyme;
2 Tbsp fresh parsley, finely chopped;
1 tsp. grated orange rind;
2 tsp grated lemon rind;
4 Tbsp butter;
1 ½ cups hot chicken stock;
¾ cup dates, pitted, coarse chop;
½ cup pine nuts, lightly toasted;
5 cups toasted ¼ to ½ inch bread cubes.

Mix the first 10 spice ingredients in a small bowl and reserve.

Place the bacon and olive oil in a large deep sauté pan and cook on
med-low heat, stirring often until the bacon is brown. Increase the
heat slightly and add the sausage and cook till all the pink is gone.

Remove the sausage and the bacon with a slotted spoon and reserve.

Add the onions and mushrooms to the fat in the pan and cook 5 to 8
minutes, or until soft. Add the celery, carrot, green apple and garlic and
cook 3 minutes more. Stir in the thyme, parsley, orange and lemon rind
and the reserved spice mix.

Add the reserved bacon and sausage and 1 cup of chicken stock. Stir
well and bring just to the boil. Take off the heat and add the dates, pine
nuts and bread cubes. The stuffing should be uniformly moist but not
overly wet. Add a bit more stock if needed to make the bread cubes moist.


https://williamsonwines.com/recipe/roast-brined-turkey-with-moroccan-stuffing-and-pan-gravy


MMmmm stuffing!! Many more to come!

Previous Pass The Stuffing Posts:

https://www.democraticunderground.com/1157155807
https://www.democraticunderground.com/1157155904