FRENCH STUFFING
It's a stuffing for turkey or a filling for a shepherd's pie. Serve over rice or mashed potatoes or as a side dish.
Provided by SUNFLOWER179
Categories Side Dish Stuffing and Dressing Recipes Quick and Easy Stuffing and Dressing Recipes
Time 50m
Yield 6
Number Of Ingredients 12
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.
Nutrition Facts : Calories 421.4 calories, Carbohydrate 22.9 g, Cholesterol 99.9 mg, Fat 23.4 g, Fiber 2.2 g, Protein 28.7 g, SaturatedFat 9.4 g, Sodium 99.3 mg, Sugar 1.9 g
GORTON (FRENCH-CANADIAN PORK SPREAD)
French-Canadian pork spread for toast and crackers....This was my memere's recipe and so far I have never had any better. Very simple to make :) I guess from what I read, Croton and Gorton are almost the same, Gorton being the New Englander translation :) Enjoy
Provided by Lil1
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 14h
Yield 40
Number Of Ingredients 7
Steps:
- Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
- The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 1.1 g, Cholesterol 27.6 mg, Fat 23.4 g, Fiber 0.2 g, Protein 4.8 g, SaturatedFat 8.5 g, Sodium 15.2 mg, Sugar 0.5 g
FRENCH MEAT STUFFING
This recipe has been in our family for generatioins. We use it at all "turkey" holidays. The crackers absorb excess grease so the stuffing will be firm. I use leftover stuffing to make meat pies. For a smaller turkey you can cut the recipe in half.
Provided by Nell Majeran
Categories Pork
Time 45m
Yield 18-24 lb turkey
Number Of Ingredients 6
Steps:
- Brown hamburg and pork, drain most of grease leaving small amount for taste.
- Mix in rest of ingredients until well mixed.
- Stuff turkey.
Nutrition Facts : Calories 306.6, Fat 16.4, SaturatedFat 6.1, Cholesterol 81.2, Sodium 75, Carbohydrate 13.7, Fiber 1.8, Sugar 0.6, Protein 25
PAUPIETTES DE PORC - FRENCH STUFFED PORK FILLET PARCELS
A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes - the sauce remains the same. Serve these little parcels with seasonal vegetables, gratin potatoes or rice and pasta.
Provided by French Tart
Categories Pork
Time 1h45m
Yield 8 Paupiettes, 4 serving(s)
Number Of Ingredients 18
Steps:
- Flatten the pork escalopes or pork steaks with the flat of a large knife. Salt and pepper generously.
- Mix the finely diced onion with the sausage meat and add the herbs - mixing well with your hands. Season with black pepper.
- Place a spoonful of the seasoned sausage meat on each pork escalope one-third of the way down the scallop. Roll the escalope around the sausage meat, tucking the meat around the stuffing until well rolled. Taking about two feet of string, place the bundle in the middle of the string, and tie; turn one-quarter turn and tie again; turn again and tie again. When you have a neatly tied packet of pork and stuffing, clip off any excess string and proceed to tie up the rest of the pork escalopes.
- Place pork parcels in a single layer in a hot, deep sauté pan with olive oil. Brown on all sides and remove from the pan.
- Sauté the chopped shallots in the oil left in the pan. Stir until they start to colour, then add the flour and the tomato paste. Continue to cook and stir until the mixture starts to colour then add nearly the whole bottle of wine, reserving a glass for yourself if you wish!
- Place the pork paupiettes back in the pan with the bouquet garni and the sauce, cover, and simmer slowly for forty-five to sixty minutes.
- Add the sliced mushrooms and orange zest to the sauce and cook uncovered for another fifteen minutes. Serve 2 paupiettes per person with plenty of sauce and with a selection of seasonal vegetables, gratin potatoes, rice or pasta.
- To freeze: Place them in a plastic container with greaseproof paper in between them, or in a ziplock bag. Freeze for up to 3 months.
- To defrost: Take the paupiettes out the night before you need to cook them and defrost in the fridge. Cook them as before when they have fully defrosted.
Nutrition Facts : Calories 528.3, Fat 28.1, SaturatedFat 9, Cholesterol 72, Sodium 717.3, Carbohydrate 17, Fiber 1.6, Sugar 4.8, Protein 19.3
FRENCH-CANADIAN STUFFING
This is a French-Canadian recipe that my mother-inlaw always made. It is always a hit and our dinner table.
Provided by Kimi572
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 503.7, Fat 29.6, SaturatedFat 11, Cholesterol 133.4, Sodium 110, Carbohydrate 18.7, Fiber 2.4, Sugar 0.8, Protein 38.6
FRENCH PORK STUFFING
This was my grandmother's recipe and a staple at the winter holiday table.
Provided by Ron LaJeunesse
Categories Bread Stuffing and Dressing
Time 1h30m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 481.1 calories, Carbohydrate 19.6 g, Cholesterol 98.1 mg, Fat 30.9 g, Fiber 2.2 g, Protein 30.6 g, SaturatedFat 9.1 g, Sodium 321.6 mg, Sugar 0.9 g
COUNTRY FRENCH PORK WITH PRUNES AND APPLES
The classic flavors of herbes de Provence, apples and dried plums make this easy slow-cooked pork taste like a hearty meal at a French country cafe. For a traditional pairing, serve the pork with braised lentils. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Mix flour, herbes de Provence, salt and pepper; rub over pork. In a large skillet, heat oil over medium-high heat. Brown roast on all sides. Place roast in a 5- or 6-qt. slow cooker. Add onions, apple cider, beef stock and bay leaves., Cook, covered, on low 3 hours. Add apples and dried plums. Cook, covered, on low 1 to 1-1/2 hours longer or until apples and pork are tender. Remove roast, onions, apples and plums to a serving platter, discarding bay leaves; tent with foil. Let stand 15 minutes before slicing.
Nutrition Facts : Calories 286 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 449mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 2g fiber), Protein 28g protein.
FRENCH ONION STUFFING
Golden caramelized onions and mushrooms are the building blocks of this vegetarian stuffing inspired by French onion soup. The onions take some time to cook, but the meltingly tender result brings rich sweetness to the dish. Mushrooms are added for their texture, and mushroom broth reinforces the stuffing with more depth. An initial steam helps soften the big mound of raw onions to make caramelizing them easier and faster. The onions can be cooked the day before (through Step 3) and refrigerated, then rewarmed before using.
Provided by Kay Chun
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 13
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 CANADIAN MEAT TURKEY STUFFING
Make and share this French Canadian Meat Turkey Stuffing recipe from Food.com.
Provided by pink cook
Categories One Dish Meal
Time 1h20m
Yield 15 lbs. turkey, 20 serving(s)
Number Of Ingredients 12
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.".
Nutrition Facts : Calories 187.4, Fat 9.3, SaturatedFat 3.6, Cholesterol 50.8, Sodium 402.2, Carbohydrate 8.9, Fiber 0.4, Sugar 0.5, Protein 15.7
FRENCH ONION-PORK CHOP SKILLET
Embody French country cuisine with our French Onion-Pork Chop Skillet. Our French Onion-Pork Chop Skillet is served piping hot right out of the skillet.
Provided by My Food and Family
Categories Home
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cook chops and onions in large nonstick skillet on medium-high heat 8 min., turning chops and stirring onions after 4 min. (Chops will not be done.) Remove chops from skillet.
- Cook onions additional 5 min. or until golden brown, stirring frequently. Stir in Worcestershire sauce. Return chops to skillet; spoon onion mixture over chops.
- Combine stuffing mix and hot water; spoon around edge of skillet. Top chops and stuffing with cheese; cover. Cook 5 min. or until cheese is melted and chops are done (145°F). Remove skillet from heat. Let stand 3 min. before serving.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 620 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 4 g, Protein 28 g
FRENCH ONION-PORK CHOPS SKILLET
This recipe came from Kraft. Lost it once before, so keeping it here for safe keeping! Good served with rice.
Provided by iewe7726
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat large nonstick skillet (sprayed with cooking spray) on medium-high heat. Add chops and onions; cook 10 minute or until chops are cooked through (160°F), stirring onions occasionally and turning chops over after 5 minute Transfer chops to plate; keep warm. Continue cooking onions 5 minute or until golden brown, stirring occasionally.
- Add Worcestershire sauce to skillet; mix well.
- Reduce heat to low. Return chops to skillet; spoon onion mixture over chops.
- Mix stuffing mix and hot water. Spoon stuffing mixture around edge of skillet; sprinkle with cheese. Cover. Cook 5 minute or until cheese is melted.
Nutrition Facts : Calories 469.9, Fat 18.2, SaturatedFat 7.2, Cholesterol 139.8, Sodium 699, Carbohydrate 25.7, Fiber 1.3, Sugar 5.2, Protein 48
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