MEMERE'S MEAT PIE AND MEAT STUFFING
My grandmother makes this every year as a Thanksgiving stuffing, while the meat pie version is rarer. Both dishes are out of this world--two of my favorite things to have! I've always wanted to make this and actually watched her make it once, but I couldn't remember the recipe. Then, one day, when I was flipping through New McCall's Cookbook (an excellent volume), I saw her recipe stuck in one of the pages. Enjoy!!
Provided by GourmetChris
Categories Savory Pies
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Chop onions and celery and saute until soft.
- Lightly cook pork and drain off grease.
- Add ground beef to pork and cook 5 minutes.
- Transfer meat to deep pan, pot, or Dutch oven.
- Add onions and celery.
- Cook over low heat for 25 minutes, stirring occasionally to prevent sticking.
- Drain any grease that has surfaced, and remove from heat.
- Add seasoning, salt, and pepper.
- Add hot water and bread crumbs, and mix well.
- Cover and let stand for 30 minutes.
- While that's standing, preheat the oven to 350°F.
- Spoon meat mixture into pie crust and bake (in bottom shell) for 20-25 minutes. (Variation: add any amount of mashed potatoes after first 15 minutes.).
- Add top crust and seal. Bake until done.
Nutrition Facts : Calories 1027.8, Fat 61.1, SaturatedFat 20.3, Cholesterol 173.9, Sodium 863.3, Carbohydrate 59, Fiber 3.6, Sugar 4.4, Protein 56.7
MEMERE BIBEAULT'S MEAT STUFFING
This recipe is our go to staple of every Thanksgiving/Christmas Dinner. We enjoy it so much that now my Russian in-laws request that I make it even though it is a French Canadian dish. We usually make this the day before we stuff the turkey because it has to cool completely.
Provided by Lizzy1004
Categories Pork
Time 4h30m
Yield 3-4 lbs Stuffing, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Take the celery and onion and chop it fine. Put it into the pan.
- Take the giblets and liver, chop them fine and put them into the pan.
- Take 4 small sausage links and remove the casings and put them into the pan.
- Put the beef and the pork into the pot and stir everything.
- Shake in allspice, poultry seasoning, salt and pepper, and basil.
- Cook on low for 4 hours occasionally stirring the pot so that nothing sticks or burns.
- Whatever you do, DO NOT DRAIN THE JUICES/FATS whatever you want to call them!
- Put the bread crumbs inches You want to make sure that you didn't put too much. You need only enough to bind the meats together so that it all sticks.
- Cook for ten minutes. Taste the stuffing to adjust the seasonings.
- Keep on low until the stuffing almost sticks on the bottom. Stuffing is done.
- Cool completely. Stuff the Turkey!
- ENJOY!
Nutrition Facts : Calories 449.6, Fat 31, SaturatedFat 11.4, Cholesterol 143.9, Sodium 304, Carbohydrate 9.5, Fiber 0.9, Sugar 1.3, Protein 31.1
MOIST AND TASTY PORK STUFFING
This is the stuffing that has been passed down in our family. No turkey is complete without this tasty addition. I've seen these ingredients in other stuffing recipes, but they call for cooking the sausage in a fry pan. My sister and I agree that this method makes a more moist stuffing.
Provided by 4inLeo
Categories Pork
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 390.9, Fat 3.4, SaturatedFat 0.8, Cholesterol 1, Sodium 1578.8, Carbohydrate 77.5, Fiber 3.4, Sugar 9, Protein 11.1
MEMERE'S CRETON (FRENCH CANADIAN PORK PATéE)
This was my favorite breakfast spread when I visited my grandparents as a child. I loved when my Memere made it because the entire house smelled so good. It is a French Canadian recipe. If you are French and from Canada, you must have tried this at one time.
Provided by queenbeatrice
Categories Spreads
Time 2h10m
Yield 2 1/2 cups, 40 serving(s)
Number Of Ingredients 8
Steps:
- Combine the pork, onions, and garlic in a saucepan and cook over medium-low heat. Simmer, stirring frequently with a wooden spoon, for about one hour.
- Add the cinnamon, cloves, salt and pepper and continue simmering for about 20-30 minutes more.
- Add bread crumbs and simmer for about 15 more minutes. (For a spicier mixture, more cinnamon or cloves may be added.).
- Place a colander in the sink, and pour the creton mixture into it to drain off excess liquid.
- Place the cooked creton in several small containers (such as empty margarine tubs or small bowls), packing the mixture down tightly.
- Refrigerate. Serve cold as a spread for French bread or crackers.
Nutrition Facts : Calories 43.3, Fat 2.6, SaturatedFat 0.9, Cholesterol 8.2, Sodium 84.7, Carbohydrate 2.6, Fiber 0.3, Sugar 0.4, Protein 2.4
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