Recipe: French Meat Stuffing and French Canadian All Meat Stuffing

FRENCH MEAT STUFFING

4 lbs. ground beef
2 lbs. ground pork
1 medium onion, chopped
2 tsp. poultry seasoning
1/2 tsp. crushed thyme
1/2 tsp. rubbed sage
1/4 tsp. ground cloves
Water (1 inch on bottom of pan)
crushed saltine crackers

Put all ingredients, except saltine crackers, in large pan. Cook on medium heat until meat is well cooked, approximately 1 hour. Stir occasionally so it will not stick to bottom of pan.

Add 1 ladle of turkey drippings. Simmer for 20 minutes.

Drain 3/4 of liquid from pan. Add crushed saltines to absorb rest of liquid. Add salt and pepper to taste.

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FRENCH CANADIAN ALL MEAT STUFFING
For a 15 pound turkey

5 cups water
2 lb. lean ground beef
1 lb. pork sausage
1 large onion, chopped fine
4 to 5 stalks celery, chopped fine
2 tbsp. salt, less if sausage is salty
1 scant tbsp. poultry seasoning
3 tbsp. Accent (MSG) (optional)
1 large loaf white bread plus 5 to 6 slices

Toast bread in large pan (all sides). Cut toast in 1/3 inch pieces.

In 5-6 quart kettle. Cook everything except bread. Cook 25-30 minutes. Turn fire as low as possible, and let simmer as you add bread cubes.

Before using for stuffing, cool thoroughly. Overnight is best. Store in refrigerator