I'm just a Saskatchewan/Albertan redneck. I grew up on bread/sage/poultry spice turkey stuffing. However when I married Linda 9 years ago, I moved into the world of French/Acadian food. What an eye opener!!!!! I love this stuff. Here's Linda's recipe--don't climb me for the wording, I'm just putting it on here exactly as she wrote it out for me. LOL
Meat Stuffing
1 lb ground beef
1 lb ground pork
1 lb ground veal
potatos-- mashed with nothing in them (just squish them) the amount of mashed potatos should equal the volume of 1 lb of meat-
Fry the meat with some onion (however much you like) and salt and pepper to taste.
Mix potatos and Meat together
Add 2 tbsp each of cinnamon, allspice, nutmeg
Add 1 tbsp ground cloves
Put it in the frig and let it sit overnight.
Stuff the bird and roast as usual
If, as is always the case, you have leftover stuffing (life is good) put it in a deep dish pie shell. Cover the pie shell, sprinkle course ground pepper on top and bake until the pie shell is done. You now have a tortiere. Best served with turkey gravey. This recipe has been in Linda's family for several hundred years. ENJOY
Gary
Meat Stuffing
1 lb ground beef
1 lb ground pork
1 lb ground veal
potatos-- mashed with nothing in them (just squish them) the amount of mashed potatos should equal the volume of 1 lb of meat-
Fry the meat with some onion (however much you like) and salt and pepper to taste.
Mix potatos and Meat together
Add 2 tbsp each of cinnamon, allspice, nutmeg
Add 1 tbsp ground cloves
Put it in the frig and let it sit overnight.
Stuff the bird and roast as usual
If, as is always the case, you have leftover stuffing (life is good) put it in a deep dish pie shell. Cover the pie shell, sprinkle course ground pepper on top and bake until the pie shell is done. You now have a tortiere. Best served with turkey gravey. This recipe has been in Linda's family for several hundred years. ENJOY
Gary