Description
This French Meat Stuffing Recipe offers a savory and aromatic blend of ground pork and beef with traditional French-Canadian spices and herbs. Perfectly baked to achieve a tender inside and lightly browned top, it’s an ideal side dish for holidays or as a flavorful poultry stuffing.
Ingredients
Scale
Meat Mixture
- 1 pound ground pork
- 1/2 pound ground beef
Vegetables & Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
Staples & Liquids
- 1/2 cup unsalted butter
- 3 cups day-old bread crumbs
- 1/2 cup milk
- 1/2 cup chicken broth
Spices & Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the perfect temperature for baking the stuffing evenly.
- Sauté Aromatics: In a skillet over medium heat, melt the unsalted butter. Add the finely chopped onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute to release their flavors.
- Soak Bread Crumbs: In a large mixing bowl, combine the day-old bread crumbs with milk. Let them soak until the bread softens, which helps bind the mixture and adds moisture.
- Combine Meat and Ingredients: Add the ground pork and ground beef to the soaked bread crumbs. Incorporate the sautéed onion and garlic mixture. Then stir in salt, black pepper, ground sage, dried thyme, ground cloves, ground cinnamon, nutmeg, chopped parsley, and chicken broth. Mix everything thoroughly until well combined.
- Transfer to Baking Dish: Grease a baking dish lightly to prevent sticking. Spread the meat mixture evenly into the dish.
- Bake Covered: Cover the baking dish with foil and bake for 30 minutes. This step cooks the stuffing through and helps retain moisture.
- Brown the Top: Remove the foil and continue baking for an additional 15 to 20 minutes until the top is lightly browned and the stuffing is fully cooked.
- Rest Before Serving: Remove from oven and let the stuffing rest for 5 to 10 minutes. This allows flavors to settle and makes it easier to serve.
Notes
- This traditional French-Canadian style meat stuffing is often served during holidays alongside turkey.
- For extra flavor, feel free to add finely chopped celery to the mixture or a splash of maple syrup for subtle sweetness.
- The stuffing can also be used as a filling for poultry instead of baking it separately.
