Description
A classic French Canadian meat stuffing recipe combining ground pork and beef with aromatic herbs and spices, bread cubes soaked in milk, and fresh parsley. Perfectly baked to a golden finish, this flavorful side dish pairs beautifully with roasted poultry for holiday meals or hearty dinners.
Ingredients
Scale
Meat Mixture
- 1 pound ground pork
- 1/2 pound ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
Stuffing Base
- 3 cups day-old bread cubes
- 1/2 cup milk
Seasonings and Extras
- 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 nutmeg
- 1/2 cup chicken broth
- 1/4 cup fresh parsley, chopped
- 1 egg, lightly beaten
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to prepare for baking the stuffing evenly.
- Sauté Aromatics: In a skillet over medium heat, melt the butter and sauté the finely chopped onion for 3 to 4 minutes until softened and translucent, then add the minced garlic and cook for 30 seconds to release its aroma.
- Cook Meat: Add the ground pork and ground beef to the skillet and cook until browned, breaking up the meat with a spoon for even cooking. Drain off any excess grease to prevent sogginess.
- Prepare Bread Base: In a large mixing bowl, combine the day-old bread cubes with milk, allowing them to soak for a few minutes until softened, providing a moist base for the stuffing.
- Combine Ingredients: Add the cooked meat mixture to the soaked bread along with salt, black pepper, ground sage, dried thyme, ground cloves, ground nutmeg, chicken broth, chopped parsley, and the beaten egg. Mix thoroughly until all ingredients are evenly incorporated.
- Transfer to Baking Dish: Grease a baking dish, transfer the mixture into it, and spread it out evenly to ensure uniform baking.
- Bake: Bake uncovered for 30 to 35 minutes until the stuffing is heated through and the top is lightly golden and firm to the touch.
Notes
- This traditional French Canadian meat stuffing pairs excellently with roasted turkey or chicken.
- Allowing the mixture to rest for about 10 minutes before baking enhances the flavors.
- Make sure to use day-old bread cubes for the best texture.
- Drain excess grease from the cooked meat to avoid a greasy stuffing.
