French Meat Stuffing Recipe
French meat stuffing, known as "farce," is a versatile mixture of ground or minced meat, aromatic vegetables, herbs, and seasonings. It plays a significant role in French cuisine, enhancing flavor, texture, and depth in various dishes. Whether used to stuff poultry, accompany roasted meats, or as a standalone dish, it represents a rich tradition of culinary artistry, bringing the essence of French gastronomy to every meal.
Ingredients
- Typically a combination of beef pork, and veal.
- Quantity: About 1 to 1.5 pounds 450 to 680 grams, or as needed.
- Onions: 1-2 medium-sized onions finely chopped.
- Garlic: 2-4 cloves minced.
- Shallots: 2-3 finely chopped.
- Celery: 2-3 stalks finely chopped.
- Carrots: 1-2 finely chopped (optional).
- Fresh parsley: A handful finely chopped.
- Thyme: 1-2 teaspoons minced.
- Sage rosemary, or tarragon (optional): 1-2 teaspoons, minced.
- Fresh breadcrumbs or dry breadcrumbs can be made from baguette or white bread.
- Quantity: 1 to 1.5 cups or as needed.
- Chicken or beef broth dry white wine, or cognac (for deglazing and adding moisture).
- Quantity: About 1/2 to 1 cup or as needed.
- 1 egg to help bind the stuffing ingredients together.• Salt and black pepper to taste.
- Nutmeg ground cloves, or other preferred spices, for flavor (optional).
- For sautéing the aromatics and meat.
- Quantity: 2-3 tablespoons
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet over medium heat, cook the beef and pork until browned. Drain off any excess grease.
- Stir in the onion, potatoes, cinnamon, nutmeg, poultry seasoning, brown sugar, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender.
- In a small bowl, whisk together the flour and butter. Stir into the meat mixture until thickened. Season with salt and pepper to taste.
- Pour the stuffing into a greased 9x13 inch baking dish. Bake for 30 minutes, or until heated through and golden brown.