French Pork Stuffing Food

FRENCH STUFFING

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.

GORTON (FRENCH-CANADIAN PORK SPREAD)

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.

FRENCH MEAT STUFFING

Steps:

• Brown hamburg and pork, drain most of grease leaving small amount for taste.
• Mix in rest of ingredients until well mixed.
• Stuff turkey.

PAUPIETTES DE PORC - FRENCH STUFFED PORK FILLET PARCELS

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.

FRENCH-CANADIAN STUFFING

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.

FRENCH ONION-PORK CHOP SKILLET

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.

FRENCH ONION-PORK CHOPS SKILLET

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.

FRENCH CANADIAN MEAT TURKEY STUFFING

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.".

MOIST AND TASTY PORK STUFFING

Steps:

• Place meat, onion, celery and seasoning in a pot. Cover with water. Bring to a boil and simmer for one hour stirring occasionally to break up meat chunks.
• Remove from heat. If there is an excess amount of liquid pour in a cup and reserve. Stir in the stuffing mixture. This mixture should be a little dryer than you like it since it will absorb some of the turkey juices. If too dry, add some of the reserved liquid.
• The stuffing can be prepared the night before and refrigerated overnight. This makes enough to stuff a 20 lb bird. Remember not to stuff your turkey until it is ready to cook. You can cook the stuffing that didn't fit in your bird in a crock pot (or in the oven if you have room).