Today I’m sharing a family recipe I remember from my childhood all so well. My grandmother always made this absolutely delicious French Canadian turkey dressing for Christmas and Thanksgiving alongside our turkey dinner. Grandma’s French Turkey Dressing (also known as meat stuffing) is an easy and delicious twist to what we all think turkey stuffing should be!
Unfortunately, I did not get the chance to make this with my grandmother but over the years I have been able to replicate her recipe going from my fondest memories growing up. I love it when memory leaves you behind the tastes and smells to bring it to life.
Ingredients
2lb hamburger
10-12 potatoes
1 onion
2 stalks of celery
poultry seasoning
turkey broth
butter
sage
salt
pepper
How to make Grandma’s French Turkey Dressing – Stuffing the easy way
Fry hamburger with seasonings in a frying pan until browned.
Drain any grease from hamburger and return to the stove. Add 1 chopped onion and 2 stalks of chopped celery. Sprinkle poultry seasoning over top and continue to simmer until onions and celery are translucent.
While hamburger is frying, chop the potatoes. I leave the peels from my red potatoes on. Chop into smaller pieces to boil quickly.
Boil potatoes until done and mash with butter.
Add hamburger mix into mashed potatoes and continue to mash. Add poultry seasoning again as well as a bit of salt and pepper.
Add 1 cup of turkey broth to mix. Smooth mixture into a pyrex cooking pan. Make a few small holes and ladle some turkey broth on top. Sprinkle with poultry seasoning.
Grandma’s French Turkey Dressing (also known as Canadian meat stuffing) is an easy and delicious twist to what we all think turkey stuffing should be!
Ingredients
2lb hamburger
10-12 potatoes, cubed with peels on
1 onion, chopped
2 stalks of celery, chopped
poultry seasoning to taste
turkey broth
1 Tbsp butter
sage
salt
pepper
Instructions
Fry hamburger with seasonings in a frying pan until browned.
Drain any grease from hamburger and return to the stove. Add 1 chopped onion and 2 stalks of chopped celery. Sprinkle poultry seasoning over top and continue to simmer until onions and celery are translucent.
Boil potatoes until done and mash with butter.
Add hamburger mix into mashed potatoes and continue to mash. Add poultry seasoning again as well as a bit of salt and pepper.
Cover with aluminum foil.
Bake in the oven for 45 minutes. Remove aluminum foil and continue baking for 15-20 minutes or until a nice golden crust starts to form on top.
Remove from oven and allow to cool for 10 minutes before serving.
Top with gravy and enjoy!
Enjoying Grandma’s French Turkey Dressing
We love this turkey dressing so much that we no longer make mashed potatoes for turkey dinner but rather just extra french dressing. This has become a family tradition and a is recipe I will pass on to my children. It always gets raving reviews even by our sometimes skeptical guests.
I had no idea that this was such an obscure recipe until we started hosting turkey dinner in our home. Now it has become favorites for so many other families too!
Be sure to check out the rest of our holiday recipes, including Thanksgiving and Christmas! Whatever holiday you are celebrating, may it be filled with love, family, friends and great food!
Another great recipe inspired by another grandma is our Nanaimo Bar Recipe! If you need a way to use up your turkey dinner be sure to try our Turkey Pot Pie! Finish off your delicious meal with our nut-free lactose-free Pumpkin Pie!
MEET AMANDA
Amanda is a mom of 4 living a mostly crunchy lifestyle outside of Atlanta, GA with her husband, 2 dogs, and a cat. As a former special education teacher who also has her personal training certification — Amanda really enjoys teaching others how to do things!
When she’s not working, Amanda enjoys DIY projects, exercising, photography, hiking, and long walks through Target.
Eggs: Two lightly beaten eggs help hold the dressing together and add moisture. Water: You can add a few tablespoons of water, if you'd like, to achieve your desired consistency. Seasonings: This turkey dressing recipe is seasoned with salt, pepper, rubbed sage, and garlic powder.
Give stuffing a head start by heating it up before placing inside the turkey. Like the turkey, stuffing needs to reach the 165 degree mark. If the bird is done before the stuffing, remove stuffing from the cavities and continue to cook in a baking dish.
"Stuffing is cooked in the cavity of the turkey, so the juices soak into the ingredients, making it more flavorful.Dressing gets cooked on its own and needs extra liquid to make it flavorful." So stuffing is cooked inside the bird. Dressing is cooked outside the bird, usually in a casserole dish.
It's all about personal preference. If you want a sturdier dressing, eggs can help do that. I don't use eggs in this recipe, though, because I like a lighter, more crumbly texture in my dressing.
If you cook the stuffing outside the turkey, first of all, it's no longer "stuffing" — it's "dressing." Both it and the turkey will cook more reliably, and you can fill the inside of the turkey (loosely) with aromatics if you're going for that Thanksgiving-y turkey-cornucopia look.
We recommend starting the turkey in a 425 degree oven for 30-45 minutes before tenting the pan with foil and lowering the temperature to 350 degrees until a meat thermometer reads 165 degrees when inserted into the thickest part of the bird.
After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes.
Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft. Stir in the herbs for one minute then add breadcrumbs to absorb butter. Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
But for the Thanksgiving side dish in the South, the term dressing was adopted in place of stuffing, which was viewed as a crude term, during the Victorian era. Although dressing and stuffing are interchangeable terms, the signature ingredient of this Thanksgiving side dish in the South is cornbread.
Eggs add richness to the stuffing, and makes it cohere better. I'd use two eggs per pound of bread. I'm a no egg person - and I still stuff the bird (but also do a batch out of the bird).
The short answer to whether you can making stuffing ahead of time is yes. "Making stuffing ahead saves time, allows stove and oven space for other things, and making it ahead gives time for the flavor to fully develop," Chef David Tiner, Director at Louisiana Culinary Institute in Baton Rouge, tells Southern Living.
Boone: After they lay their eggs, turkeys incubate their nests for 28 days on average. They have precocial young – which means that when they hatch out, they're able to move and forage on their own. They have to be able to hide in the cover of low vegetation so they can escape predators from the ground and the air.
Typically, baking the stuffing inside the bird helps keep the mixture moist. “I prefer stuffing (in the bird) to dressing (outside of the bird) because all those delicious drippings that come off the turkey gets absorbed right into the stuffing,” Bamford says.
The primary advantages to in-bird stuffing are that it's unbelievably moist and looks super-Thanksgiving-y, but to be safe (with the raw eggs in the stuffing and the raw turkey touching it), you need to cook it to 165 degrees F, which means the bird's going to have to cook to an even higher temperature, which means a ...
Introduction: My name is Tish Haag, I am a excited, delightful, curious, beautiful, agreeable, enchanting, fancy person who loves writing and wants to share my knowledge and understanding with you.
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