Found inside – Page 269... Cajun , Stuffing ( Great Smoky Mountains Railroad ) , 140 Carrots , Lyonnaise ( Acela Express ) , 225 Cauliflower Cone ... 136 Potatoes , Dauphenoise ( Northern Sky ) , 87 Potatoes , Honey - Almond Roasted ( VIA Rail Canada ) ... My parents married in 1942 & scrounged a living by both working . Ingredients 8 cups cooked potatoes, mashed 2 pounds ground pork 2 large onions, sliced thin 1/2 cup melted butter Meat, potatoes, Bells seasoning, cloves and/or allspice. I remember the sandwiches with ketchup and also the smell of cloves. INGREDIENTSBase:Pie dough for 2 complete pies, bottoms and topsPurchase Pie Dough pre made for a snap or see our house recipe (link) For the Filling:2 tsp. My grandma & mother both came from Grafton Hill & always made meat stuffing, the only difference I see is they both did onions & celery with Bells seasoning they used hamburger with pork, I’ve changed it a bit over the years with a meatloaf mix of hamburger,pork and veal. Extra salt, sage, thyme if needed, Cook and stir onions until soft in a small amount of oil in a large non-stick frying pan over medium heat. She was able to stay in school, while her 2 brothers quit & went to work. I made the French stuffing early on in my marriage but my husband’s bread stuffing that he grew up with won out. My Dad still makes her stuffing to this day. 3 pounds russet potatoes, peeled and cubed ¼ cup duck fat, lard, or coconut oil 1 tablespoon butter 1 tablespoon olive oil 1 medium yellow onion, chopped (about ¾ cup) Don’t tell my family, but I prefer the traditional stuffing (with chopped walnuts, my touch) to gramma’s “filling!”. Sometimes I would make both. Made pretty much like yours except no celery, a ton of onions, and some extra sage, salt and pepper to go with the Bells poultry seasoning. My mother’s father was pure English, but could speak PA German like the best of them. My grandchildren love it. Found inside... 21 Everyone's Hungry Soup, 63 Galloping Beans, 194 Gourmet Chicken Breasts, 173 Hot German Potato Salad, 227 Keilbasa ... 138 Pork, Canadian Bacon Shredded Potatoes with Canadian Bacon, 227 Pork, Chops Apples, Sauerkraut, and Chops, ... Bon appétit! I searched for this “recipe” for years! I laugh to think what Grandma Charbonneau would think about the whole world seeing her meat stuffing recipe! Peel away the skin under the … Bring to the boil and cook until fork tender. Happy to hear someone else use the term Tookay! Despite there being four boys in the family, my mother and I were the only women in the family who kept the tradition alive! Cover with cling film and then cook on high in the microwave for 1 1/2 minutes. Tourtière… not tokay (unless it’s an anglicization of the French Canadian term for French Canadian meat pie. I was very pleased to see this recipe in the article. Transfer onion-savory mixture to a large bowl. When water has almost completely evaporated, add mashed potatoes and seasoned bread. Meanwhile, in small saucepan, cook potato chunks until tender. Both of us grew up in the 40’s and 50’s and we have fond memories of meat pie after midnight mass. Mash or rice the potatoes, put them in a large bowl. Unfortunately my mom died quite young and I only make it from what I saw she used and kinda winged it on my own and I’ll be making the potato dressing this year as my daughter asked me to and it’s perfect for her as she cannot have gluten. We would put it on toast as well. We always had the stuffing for Thanksgiving, had it stuffed in pie as a pork pie, had it stuffed in a pumpkin and baked, and also had it stuffed in bell peppers! Parsley is a must. My Mother did teach my sister & I the old way, But It was not the same for many. ❤️?❤️‼️, I can relate to your story..I am from the Trois-Rivieres area myself, and yes,many traditional French Canadian recipes have evolved with the years…my mother made tourtieres, cipate (layers of differents meats,vegetables and dough in between) that would cook overnight and part of the day on Christmas when most of her family would come over, and often with a Turkey.I don’t remember them bringing much food, my mom would start baking in November and freeze her “sugar” pies etc… But to this day, I’ve never heard of a stuufing that looks like “creton” ,which I still make here in CT . 2 cups chopped onions Oddly, she never used potatoes which makes no sense because she loved her “padaydahs”! my gorton is cooking on the stove right now. My Mother used this same stuffing when she made stuffed pumpkin every fall. Meat stuffing on thanksgiving and meat pie on Christmas. Found inside – Page 27If turkey is stuffed the day before roasting , make sure that stuffing is cold before filling turkey . ... dates 14 lb. almonds 12 ib . peel 4 lb. cberries I lb. brown sugar 4 eggs 1 cup grated raw potato 1 cup grated raw carrot 34 lb ... It’s what we grew up on and for us it’s the best. Fluffy and delicious, it’s Potato Lover’s Stuffing! He mentioned it was fairly similar in taste. My mom never used this as a stuffing but made a fabulous meat pie with the same ingredients! Stir in potatoes, turkey and stuffing. Now I carry on the tradition!! My g-g-grandfather (Joseph Theodore Cloutier) came down from Napierville/St Bernard de Lacolle (near Montreal, I think) to eastern Michigan (via either the St Lawrence and/or far upstate NY) in the mid-1800s. Here's the old family recipe: 1 LB of Ground Beef 1. And every year my grandmother would reply, “I’ll make it.” So, my mother, who wasn’t a very good cook, would play around with the recipe but it was never quite like my grandmother’s. both cook on stove low heat for 2 to 3 hours. My daughter makes the meat pie and the stuffing. I learned from my grandmother who learned from her irish relative. *The cooked meat mixture was also used to stuff chickens and turkeys. ???????????????? Leftovers are so good! Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. When the table was set I placed it in a bowl and placed it at his end of the table and when he spotted it he grabbed the bowl and wouldn’t let go of it and he cried! Be careful with adding sausage or other meats that may have a filler to maintain the gluten free recipe. Bon Appétit! On my Dad’s side we have roots in Quebec. My soup was a little thin so instead of mashing against the crock I removed 2.5 cups of the potatoes and added them with the sour cream, half and half and cheddar and blended till smooth with my stand mixer then stirrred it … My mother and grandmother made this stuffing. Creton and Tourtiere are the best! Joanne from Berwick, PA 18603. She used crackers to thicken instead of potatoes. It need not us. I’m concerned it might change the flavor, these are both a little sweet but do combine with the spices Tracing roots back to 1649?? It smells wonderful and the old house on Bethany Road in Monson was filled with all the wonderful smells of her simple, but delicious cooking. After our feast she would use the leftover stuffing and bits of turkey and encase it in her delicious flaky pastry. Using a recipe can made a big improvement. They all settled in the same area that for years was considered PA Dutch. We stuff the turkey with it and make pies. Classic Potato Salad. My mother’s family was French-Canadian (D’Amour) from the Chicoutamie area Detailed information on foods and cooking techniques accompany fundamental recipes for hors d'oeuvres, soups, salads, main dishes, side dishes, breads, pies, cookies, candies, and desserts Boiled potatoes mashed with milk only. I grew up in MA and am 3/4 French Canadian. Taste and add more salt, pepper, poultry seasoning, sage or thyme if needed. She made a meat dressing with 1/2 burger and 1/2 ground pork, onion, potato, sage. POTATOES STUFFED WITH GROUND MEAT. Even more disheartening to see that people/governments continue as if there’s nothing wrong, nothing left to save. We also add the butter and bread crumbs to ours. In a large bowl mix stuffing, mashed potato, salt, flour, parmesan and summer savoury until uniform; because the stuffing is less smooth you may need to use a masher to ensure ingredients are well mixed. Rick O’Neal. Δdocument.getElementById( "ak_js" ).setAttribute( "value", ( new Date() ).getTime() ); This setting should only be used on your home or work computer. I looked up the word “gauton” but found it spelled as “gorton” in respect to the meat spread. Yum! My mom (Irish decent) made potato dressing went into the back end of turkey bread dressing went into the other end…. Its origins are muddled (Irish? Mom would make the Canadian Meat Stuffing twice a year. Now my sisters and I are the memere, mim, and grammies in the crowd, and we are still making the same dressings as our mother did, both the meat and potato version and the bread dressing with sauteed onions and celery and Bell’s Poultry seasoning. 1 LB of Ground Pork 4. I married into a very similar French Canadian family and Memeres stuffing also used the saltines. It was delicious and is part of our collection of favorite recipes. We have always called it potato dressing. My mother would use hamburg cooked with onion, half a bag of Pepperidge Farm Herb Stuffing, 6 slices of white bread torn up, a 14oz chicken broth, sprinkle with poultry seasoning & add a 1/2 stick of butter. We live in FL now & have several friends from New England who are French Canadian too & we have compared recipes. She died in 1992 and I’ve made the same almost every year since then. Tourtiere! Add flour, salt and beaten egg; mix well. Many Children came along after the War too. I make my mother’s stuffing sausage hamburger pork sausage bread the only thing I cannot get it to stick together so every year I decide not to make it but I end up making it. This article was great! My mom and grandma Mac (Grandma Mac was also from Nova Scotia) did the exact same thing! If we are in this together, then there’s no point moving forward while so many are left behind. Break up and saute pork and beef. Add the onion, Cook, over medium low heat, stirring frequently, until the onion is softened. Celebrating a Monson, Massachusetts, family recipe for French-Canadian meat stuffing, seasoned with cinnamon and cloves. To cook the frozen meat pie: Preheat the oven to oven to 400°F/205°C. Step 2: Add the chicken stock mixture, ground pork, ground beef, and poultry seasoning. Mom doesn’t know why. The family called it “filling.” In addition to mashed potatoes, bread stuffing, seasonings,chopped celery, chopped onion and chicken broth, my grandmother added browned ground beef. For creton- about the same.. but add garlic to the simmer. Ingredients. When done add this to the potato mixture. My favorite has always been the potato. The one thing I remembered was that she cooked it casserole style at time in a Bundt style pan and sliced it. One for you Lucie and one for me.... my entry for this month’s challenge for #onlyoneicecream ...just for fun! 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