Today I’m sharing a family recipe I remember from my childhood all so well. My grandmother always made this absolutely delicious French Canadian turkey dressing for Christmas and Thanksgiving alongside our turkey dinner. Grandma’s French Turkey Dressing (also known as meat stuffing) is an easy and delicious twist to what we all think turkey stuffing should be!
Unfortunately, I did not get the chance to make this with my grandmother but over the years I have been able to replicate her recipe going from my fondest memories growing up. I love it when memory leaves you behind the tastes and smells to bring it to life.
Ingredients
2lb hamburger
10-12 potatoes
1 onion
2 stalks of celery
poultry seasoning
turkey broth
butter
sage
salt
pepper
How to make Grandma’s French Turkey Dressing – Stuffing the easy way
Fry hamburger with seasonings in a frying pan until browned.
Drain any grease from hamburger and return to the stove. Add 1 chopped onion and 2 stalks of chopped celery. Sprinkle poultry seasoning over top and continue to simmer until onions and celery are translucent.
While hamburger is frying, chop the potatoes. I leave the peels from my red potatoes on. Chop into smaller pieces to boil quickly.
Boil potatoes until done and mash with butter.
Add hamburger mix into mashed potatoes and continue to mash. Add poultry seasoning again as well as a bit of salt and pepper.
Add 1 cup of turkey broth to mix. Smooth mixture into a pyrex cooking pan. Make a few small holes and ladle some turkey broth on top. Sprinkle with poultry seasoning.
Grandma’s French Turkey Dressing (also known as Canadian meat stuffing) is an easy and delicious twist to what we all think turkey stuffing should be!
Ingredients
2lb hamburger
10-12 potatoes, cubed with peels on
1 onion, chopped
2 stalks of celery, chopped
poultry seasoning to taste
turkey broth
1 Tbsp butter
sage
salt
pepper
Instructions
Fry hamburger with seasonings in a frying pan until browned.
Drain any grease from hamburger and return to the stove. Add 1 chopped onion and 2 stalks of chopped celery. Sprinkle poultry seasoning over top and continue to simmer until onions and celery are translucent.
Boil potatoes until done and mash with butter.
Add hamburger mix into mashed potatoes and continue to mash. Add poultry seasoning again as well as a bit of salt and pepper.
Cover with aluminum foil.
Bake in the oven for 45 minutes. Remove aluminum foil and continue baking for 15-20 minutes or until a nice golden crust starts to form on top.
Remove from oven and allow to cool for 10 minutes before serving.
Top with gravy and enjoy!
Enjoying Grandma’s French Turkey Dressing
We love this turkey dressing so much that we no longer make mashed potatoes for turkey dinner but rather just extra french dressing. This has become a family tradition and a is recipe I will pass on to my children. It always gets raving reviews even by our sometimes skeptical guests.
I had no idea that this was such an obscure recipe until we started hosting turkey dinner in our home. Now it has become favorites for so many other families too!
Be sure to check out the rest of our holiday recipes, including Thanksgiving and Christmas! Whatever holiday you are celebrating, may it be filled with love, family, friends and great food!
Another great recipe inspired by another grandma is our Nanaimo Bar Recipe! If you need a way to use up your turkey dinner be sure to try our Turkey Pot Pie! Finish off your delicious meal with our nut-free lactose-free Pumpkin Pie!
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When she’s not working, Amanda enjoys DIY projects, exercising, photography, hiking, and long walks through Target.
Fully cook raw meat, poultry, or seafood ingredients before adding to stuffing. Combine the ingredients and place them in your bird immediately before cooking. Don't stuff whole poultry with cooked stuffing. In addition to the turkey, the stuffing's center needs to reach 165 F.
Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency. Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.
"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful.Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.
How do you safely cook stuffing? The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 °F. A food thermometer should be used to ensure that the stuffing reaches the safe minimum internal temperature of 165 °F.
Cornstarch. This is our binder! Cornstarch makes a great egg substitute in vegan baked goods. Turns out it's great for making an eggless stuffing as well!
The BEST traditional Thanksgiving Stuffing recipe is easy to make dried bread cubes, sausage, diced vegetables, and chicken broth. It's a great side dish to make ahead of time and it definitely tastes best homemade! Pair this easy homemade stuffing with our popular turkey recipe, homemade rolls, and Thanksgiving pie.
Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.
But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.
Stuffing needs moisture to prevent it from drying out, but knowing how much liquid to add can be tricky. You want your stuffing moist but not soggy and certainly not dry. The bread in the stuffing absorbs moisture, but if it's dry (as it should be, see above), it takes some time for the liquid to settle in.
Yes!You can absolutely make stuffing ahead of time. It's a great way to get a jumpstart on Thanksgiving cooking and it frees up much-needed oven space.
The bread is one of the most important ingredients in the stuffing. This is the base; it's what gives the stuffing structure, and it plays a big role in determining the texture. While you can use almost any bread — cornbread, bagels, or even frozen waffles — to make stuffing, it needs to be dried or “staled” first.
Plan to serve about 3/4 cup of stuffing per guest. That amounts to roughly 4 cups of prepared stuffing for 5 guests and 7-1/2 cups for 10 guests. However, if you have grand plans for using leftovers in Stuffin' Muffins or turkey potpie with a stuffing crust, feel free to make a little bit more.
Why Cooking Stuffing in Your Turkey Is Dangerous. The USDA advises that whole turkeys be cooked to an internal temperature of 165°F to kill any potentially harmful bacteria. That temperature includes any potential stuffing deep in the turkey's cavity. At temperatures below 165°F you risk exposure to salmonella or E.
Also, you'll need a food thermometer for determining when stuffing is safely cooked to a minimum internal temperature of 165°F. Use this temperature as a guide, whether you serve stuffing separately in a casserole dish or stuffed into poultry or meat.
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