meat stuffing recipe?

[allshookup]

SIL makes a delicious meat stuffing every Thanksgiving, but she won't give me the recipe. All she will say is that it is a French Canadian recipe and that it takes hours to make. I have no idea what type of meat is in it, but I do believe it is more than one. It is very ground up almost like the consistency of Cream of Wheat. I know it has peppers and onions also, but other than that I have no idea. Any ideas or suggestion??? I've already searched the intenet, but to no avail. I would really love to be able to make this recipe so any help would be greatly appreciated.

 

[pumba]

okey this is cooked before you stuff your turkey or make meat pies with it......
5 lbs of ground pork.....lean of course
3 1/2 lbs of hamburg.....good and lean of course
4 medium large onions.....choppped
7-8 medium cooked already potatoes
2 1/2 cups of saltines.......
salt pepper, sage, celery salt
cook in large pot except the potatoes.......with a little water in it....keep stirring it so it won't stick in the pot......cook over low heat for 4 hours.....Now the potatoes are cold and mashed....mix it and beat it really good......Now when you are done.....possibly the day before you need this.....put it on the back porch..if you live in a cold climate like Maine......when it is cooled off ....skim off the fat that will solidify at the top......the clue to this recipe is to keep smelling the stuffing to see if it smells like your memeres stuffing or meat pie.....smell is the big thing here
now when your turkey is cleaned up .....stuff it in the bird and cook according to your turkeys instructions.....if there is alot of dressing left over......make a pie crust top and bottom and put the dressing in that and make a tourtierre.....which is a french meat pie...delicious .....it freezes well in the crust...and you can cook it another day.....like at 425 for the first fifteen minutes and then 350 degrees for 25 or until it is brown........

 

[pumba]

TORTIERRE

Ann Valliere?s Version

INGREDIENTS
3/4 pound ground pork
3/4 pound ground beef
1 onion, minced
1 bay leaf
1/2 teaspoon dried savory (or sage)
1/4 teaspoon dried thyme
1/4 teaspoon ground cloves
1/4 teaspoon dry mustard
salt and pepper to taste
1/2 cup water
1 potato, boiled, peeled and mashed

DIRECTIONS
In a skillet, combine the pork, beef, onion and spices. Cook for 20 minutes or until most of the water has evaporated. Remove bay leaf and transfer to a bowl, adding the mashed potato.

In prepared pie shell, add the mixture and place remaining pie dough on top.
Seal, vent and bake at 350 degrees for approximately 25 minutes or until golden brown.

 

[SplshMtn99]

I too am Canadian French & from MA. I think I know of the meat stuffing Allshookup speaks off. My SIL's mom makes it each year -- but same answer -- won't share recipe. The one she makes does not have potatoes in it. She also makes it in a loaf pan rather than in the bird. There are 2 kinds of meat & onions & a distinctive spice.

I've had tortierre many times (meat pie in a crust). LOVE IT! And made it myself. That definitely has potatoes in it.

I do not believe tortierre is what we speak of.

I'm going to see if I can pry that recipe out of her. LOL

 

[allshookup]

Thanks Pumba for sharing the meat stuffing recipe! I will definitely try it, but I think SplshMtn99 is right. The recipe I am thinking of does have some distinct spice I can't place and I don't think there are potatoes in it. SplshMtn...I hope you have more luck than I in prying this very secretive meat stuffing out of your SIL's mom! I will be keeping my fingers crossed! Thanks for the replies!

 

[SplshMtn99]

I was just thinking..... wouldn't it be funny if your SIL turned out to be my SIL's mom....... and this is HER secret recipe... and we never get it. Small world. LOL

Wonder if we know each other. I grew up in Blackstone, MA --- so I have that whole Woonsocket, RI area relative connection going on.

 

[allshookup]

That thought crossed my mind, but my SIL only has a son and her MIL (originally from Canada) passed away. I live on the North Shore, but originally from Woburn. Although my DH (His sis is the one with the recipe) and I are both a little French Canadian, we are mostly Irish heritage. I do have family in Bellingham which I believe is close to where you are?

It would've been funny if they were one and the same, but then again, we'd never get the recipe because my SIL is holding out for life I think! Ha Ha Ha!

 

[paulinewdw]

My mother was of french canadian descent, here is how she made it and now it is my responsibility. She never measured, always cooked by sight, so I do too.

Use all the ingrediants for a regular stuffing, then add:

1 or 2 packages of ground sausage meat(here is where the discinct spice comes from)
1 lb (about) of ground beef

In skillet saute the sausage and beefwith chopped celery,peppers and onion, then add it to the tradition breadcrumb stuff, mix and but in lasagna pan to bake.

I put aluminum foil on top for the first 40 minutes and then remove, so that the top is crunchy(cook another 1/2 hour).

P.S I grew up in western ma and now live in Boston. I make this every year and take it to relatives(who love it)

 

[paulinewdw]

My mother was of french canadian descent, here is how she made it and now it is my responsibility. She never measured, always cooked by sight, so I do too.

Use all the ingrediants for a regular stuffing, then add:

1 or 2 packages of ground sausage meat(here is where the discinct spice comes from)
1 lb (about) of ground beef

In skillet saute the sausage and beefwith chopped celery,peppers and onion, then add it to the tradition breadcrumb stuff, mix and but in lasagna pan to bake.

I put aluminum foil on top for the first 40 minutes and then remove, so that the top is crunchy(cook another 1/2 hour).

P.S I grew up in western ma and now live in Boston. I make this every year and take it to relatives(who love it)

 

[SplshMtn99]

I've emailed my SIL, who is seeing her mom tomorrow. So..... now we WAIT!!!!!!!!!!!


And yes, Bellingham is adjacent to Blackstone, MA & Woonsocket, RI. I no longer live there.

 

[Mamu]

My Father was French Canadian but my Mother was Italian, and we mostly eat italian foods growing up. One thing I remember was meat pie. Once in a while my father made this, my mother never liked it so it was a rarity.

My son always ask me to make meat pie, I really don't know how to make it. Thanks for the recipe. My son will be very excited.