MEMERE BIBEAULT'S MEAT STUFFING
This recipe is our go to staple of every Thanksgiving/Christmas Dinner. We enjoy it so much that now my Russian in-laws request that I make it even though it is a French Canadian dish. We usually make this the day before we stuff the turkey because it has to cool completely.
Provided by Lizzy1004
Categories Pork
Time 4h30m
Yield 3-4 lbs Stuffing, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Take the celery and onion and chop it fine. Put it into the pan.
- Take the giblets and liver, chop them fine and put them into the pan.
- Take 4 small sausage links and remove the casings and put them into the pan.
- Put the beef and the pork into the pot and stir everything.
- Shake in allspice, poultry seasoning, salt and pepper, and basil.
- Cook on low for 4 hours occasionally stirring the pot so that nothing sticks or burns.
- Whatever you do, DO NOT DRAIN THE JUICES/FATS whatever you want to call them!
- Put the bread crumbs inches You want to make sure that you didn't put too much. You need only enough to bind the meats together so that it all sticks.
- Cook for ten minutes. Taste the stuffing to adjust the seasonings.
- Keep on low until the stuffing almost sticks on the bottom. Stuffing is done.
- Cool completely. Stuff the Turkey!
- ENJOY!
Nutrition Facts : Calories 449.6, Fat 31, SaturatedFat 11.4, Cholesterol 143.9, Sodium 304, Carbohydrate 9.5, Fiber 0.9, Sugar 1.3, Protein 31.1
MEMERE'S MEAT PIE
Our family favorit dish. This was so hard to measure as Memere only showed me how to make it with a pinch of this and that. She was 91 and passed away at 99. I am the only one to get this recipe. So bare with me on the pinch's. I have not tried this with other meats.Please remember it's your taste, It was the only way for me to...
Provided by Ann Cadieux
Time 2h20m
Number Of Ingredients 7
Steps:
- 1. Place ground pork and beef in large fry pan
- 2. Add water and break up with fork. Add water breaking meats up again.
- 3. Add garlic and cloves.Cover and bring to boil. Add some salt. (salt to taste)
- 4. Simmer 1 hour.Stiring breaking-up meat as it cooks Test while simmering for more needed salt,garlic or gloves. This is all up to your taste
- 5. Remove lid boil down till almost all liquid is gone. I like to keep the meat moist.
- 6. Scoop out with slotted spoon in to pie shell. Add top and place 4 fork picks on top.
- 7. Place in 350 degree pre-heated oven. Bake 1 hr till golden brown
FRENCH STUFFING
It's a stuffing for turkey or a filling for a shepherd's pie. Serve over rice or mashed potatoes or as a side dish.
Provided by SUNFLOWER179
Categories Side Dish Stuffing and Dressing Recipes Quick and Easy Stuffing and Dressing Recipes
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 421.4 calories, Carbohydrate 22.9 g, Cholesterol 99.9 mg, Fat 23.4 g, Fiber 2.2 g, Protein 28.7 g, SaturatedFat 9.4 g, Sodium 99.3 mg, Sugar 1.9 g
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