Best French Stuffing Recipes

TOUTIERE (FRENCH CANADIAN MEAT PIE) FILLING/TURKEY STUFFING

Steps:

• Cook the above ingredients (start with 1 tsp of each spice) in a pot until meat is tender and thoroughly cooked and juices are reduced so there is some liquid, but not too much. Boil an amount of potatoes equal to the meat mixture and mash them plain - that is, do not use milk or butter or seasoning. Mix the potatoes and the meat mixture using a large measuring cup to assure equal amounts. Note: Either after the meat is cooked or the stuffing is made you might want to adjust the seasoning - better to start easy. I usually add another 1/4-1/2 tsp of all three seasonings. Refrigerate the stuffing - it must be cooled well before putting it in the turkey or a pie shell. For the pie, you can use a regular top crust or a lattice top crust This recipe makes quite a lot a stuffing/filling, so there should be plenty left over to make a toutiere (traditional French meat pie). It freezes well too.

FRENCH CANADIAN MEAT TURKEY STUFFING

Steps:

• Put all ingredients in large pan except crackers. Cook on medium heat until meat is well cooked, approximately one hour stirring occasionally, so it will not stick to bottom of pan. Add 1 ladle of turkey drippings.
• Simmer for 20 minutes and drain 3/4 of liquid from pan. Add rice (or crushed crackers or bread cubes instead of the rice) until the rest of liquid is absorbed. Add salt and pepper to taste.
• Store the stuffing in refrigerator overnight to get more flavor and then stuff the turkey.
• NOTE: Dreamer in Ontario wrote:.
• "I think that pinkie kookie's recipe sounds close if I use rice in place of the bread and/or crackers.".
• I wrote: "Your idea of adding rice instead of the crackers and bread is excellent, Dreamer in Ontario. That is what the recipes are for, to add our own ingredients and ideas. Enjoy it.".

FRENCH STUFFING

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.

FRENCH-CANADIAN STUFFING

Steps:

• Peel, cube, boil and drain potatoes.
• Saute pork and spices, do not drain fat.
• Add pork mixture to potatoes and mash together, add s&p.
• Allow to cool before stuffing chicken or turkey.
• This can also be served as a side dish.
• Just bake for 30 min.
• at 350 degrees.

FRENCH ONION BEEF AND STUFFING, A CROCK POT RECIPE

Steps:

• 1. Cut beef into serving sized pieces. Layer first 3 ingredients in crock pot in the following order: half of beef, half of mushrooms, half of onions, repeat layers. Pour soup over everything in crock pot and cook, covered, on low heat for 8-10 hours.
• 2. In a medium bowl combine the stuffing mix with the seasoning packet, butter, and 1/2 cup of broth taken out of crock pot. Pour stuffing mixture on top of meat mixture. Cover crock pot and turn to high. Cook for 15-20 minutes or until stuffing mix has cooked and is hot. Sprinkle cheese over stufing mix. Cover again and continue to cook on high for 10 minutes or unfil cheese melts. Serve immediately.

FRENCH ONION STUFFING

Steps:

• Heat oven to 350 degrees. Spread bread on a rimmed baking sheet, and bake until very dry and light golden, about 15 minutes. Remove bread and increase oven temperature to 425 degrees. Grease a 9-by-13-inch baking dish with butter.
• Meanwhile, in a large pot with a lid, heat 2 tablespoons oil over medium. Add celery and cook, stirring occasionally, until softened, 5 minutes. Stir in garlic until fragrant, 30 seconds. Add mushrooms, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and mixture is dry, about 5 minutes. Stir in thyme leaves and transfer mixture to a large bowl.
• In the same pot, add the remaining 2 tablespoons oil and melt 6 tablespoons of the butter over medium. Add onions and thyme sprig, season with salt and pepper, and stir to evenly coat in the oil and butter. Cover and cook, stirring after 5 minutes, until onions soften and reduce in volume, about 10 minutes. Increase heat to medium-high and cook uncovered, stirring frequently to scrape up browned bits, until onions are very soft and deep golden, about 25 minutes. Reserve 1 cup of the onions in a small bowl.
• Add wine to pot and stir until all of the liquid is absorbed, about 1 minute. Add broth and bring to a boil over high. Reduce heat to medium and simmer for 5 minutes to allow flavors to meld; discard the thyme sprig. Remove from the heat.
• Add eggs to the mushroom mixture in the large bowl and mix well. Add the bread, then pour over the onion mixture. Season with salt and pepper, and gently toss until well combined. Transfer to the prepared baking dish. Top with the reserved onions and dot with the remaining 2 tablespoons butter.
• Cover tightly with foil and bake until stuffing is hot throughout, 30 minutes. Uncover and continue to bake until crisp in spots, about 15 minutes longer. Garnish with chives and serve warm.

FRENCH PORK STUFFING

Steps:

• Combine the pork and onion in a large skillet with enough water to cover; simmer over medium heat for 1 hour. Stir in the cloves, cinnamon, and walnuts; season with salt and pepper. Fold the crushed crackers into the mixture. Transfer to a covered casserole dish.
• Preheat an oven to 350 degrees F (175 degrees C).
• Bake stuffing in the preheated oven for 20 minutes; serve immediately.

FRENCH MEAT STUFFING

Steps:

• Brown hamburg and pork, drain most of grease leaving small amount for taste.
• Mix in rest of ingredients until well mixed.
• Stuff turkey.

CHEESY STUFFING-TOPPED FRENCH ONION SOUP

Steps:

• Cook onions in butter in large saucepan on medium heat 10 min. or until golden brown, stirring frequently.
• Stir in broth, water and thyme. Bring to boil; simmer on medium-low heat 5 min.
• Heat broiler. Ladle soup into 4 large ovenproof bowls; top with stuffing mix and cheese. Broil 2 to 3 min. or until cheese is melted.

FRENCH GREEN BEAN STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish.
• In a skillet over medium heat, melt 2 tablespoons butter, and saute the green beans, onions, and leeks until tender. Season with garlic and herb seasoning blend. Mix in the remaining butter until melted.
• In a large bowl, toss together the green bean mixture, eggs, and dry stuffing mix. Gradually blend in the water. Transfer the mixture to the prepared baking dish.
• Bake 40 minutes in the preheated oven, or until lightly brown.

FRENCH ONION CHICKEN & STUFFING SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken and yellow onions; cook 12 to 14 min. or until chicken is done (165°F), turning chicken and stirring onions after 6 min. Remove chicken from skillet; set aside.
• Cook and stir onions 4 min. or until golden brown; stir in Worcestershire sauce. Return chicken to skillet. Spoon onions over chicken.
• Combine stuffing mix and water; spoon around edge of skillet. Cover; cook 5 min. or until stuffing is heated through. Remove from heat.
• Top with remaining ingredients.

CHEESY STUFFING-TOPPED FRENCH ONION SOUP | KRAFT WHAT'S COOKING

Steps:

• Bring onions, broth, vinegar, Worcestershire sauce, bay leaf and 2-1/2 cups water to boil in large saucepan; cover. Simmer over medium-low heat 25 min. or until onions are tender. About 5 min. before onions are done, combine stuffing mix and remaining water.
• Heat broiler. Remove and discard bay leaf from soup. Ladle soup evenly into 6 ovenproof bowls placed on rimmed baking sheet.
• Top with stuffing, adding about 1/4 cup stuffing to each bowl of soup.
• Combine cheeses; sprinkle over stuffing.
• Broil, 4 inches from heat, 5 min. or until Swiss cheese is melted and golden brown.

FRENCH STUFFING

Steps:

• 1. Brown hamburg, pork with onion and diced apples, drain 2.prepare stuff as directed on box. 3. Combine with meat mixture Bake at 350F for 30 minutes, covered