Holiday French Meat Stuffing

Comforting Aromatic Pork Dressing

Nov 24, 2008 Chris Albano

A Classic French inspired stuffing for the holidays that would work equally well in turkey or a pork roast

If you're part of a meat-loving family then this will surely please. It is made either as a side dish or stuffed in a turkey or pork roast. It benefits from being made the day ahead and simply can be reheated in the oven with some turkey, bacon or roast drippings. It is also similar to a French Canadian recipe Creton, where the ratio has more meat than breading and is served on toast or crackers. They even eat it for breakfast in Montreal.

The texture and flavor of the stuffing can be changed to your liking as well by simply adding different breadings like; crushed croutons or Ritz crackers, corn bread or panko bread crumbs.

French Meat Stuffing Recipe:

• 1 pound Ground Pork
• 2 tablespoons olive oil or butter
• 1 Onion, minced
• 1 clove Garlic, minced
• 1 pinch Cinnamon
• 1 pinch Cloves
• 1/2 ts Salt
• 1/4 ts Pepper
• 1/2 cup beef or chicken broth
• 1/2 cup milk
• 1 pound regular or panko bread crumbs, crushed croutons or Ritz crackers

Instructions:

1. In a large skillet add oil or butter and cook the pork over medium high heat, until no longer pink
2. Add the onion and garlic together with the spices and continue to cook 3-5 minutes
3. Add milk and chicken broth and bring to a boil to tenderize meat
4. Add the bread and thoroughly mix with the meat
5. Place in an ovenproff dish and cook covered with foil at 350 degrees for 20 minutes
6. Remove cover and cook 10 minutes longer or until nicely browned
7. If pre-cooking for the next day, stop after step 4 and when reheating add some drippings from a turkey or pork roast, rendered bacon fat or a few pats of butter and proceed with steps 5 and 6

The copyright of the article Holiday French Meat Stuffing in French Cuisine is owned by Chris Albano. Permission to republish Holiday French Meat Stuffing in print or online must be granted by the author in writing.