Cranberry Sauce & Memere’s French Meat Stuffing

We just finished our leftovers! Do we get a prize?

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What’s that you say, the prize is that I get to cook again? Alright, that works…although I kind of enjoyed having Turkey sandwiches for dinner the last two nights!

My favorite post Thanksgiving sandwiches include a bit of stuffing, turkey, cranberry sauce, and baby spinach or lettuce on toasted bread; served with a dill pickle. I would have taken a picture to illustrate how great it was – but it wasn’t very photogenic 😉 The cranberry sauce was still warm and not quite set, so it was pretty messy – but delicious!

I’ve never made cranberry sauce before, but, since I had a bag of cranberries to use up,  I called my mom for instructions and went for it.

Whole Berry Cranberry Sauce  (aka “Sticks ‘N Twigs” Cranberry Sauce)

Ingredients

  • (1) 12oz bag of cranberries
  • 1 cup water
  • 1 cup sugar

Method

  • In a large saucepan, combine sugar, water, and cranberries. Stir to dissolve sugar.
  • Cover pan and bring mixture to a boil over medium heat.
  • Once it reaches a boil, lower heat a bit and allow mixture to boil for 10-13 minutes. During this time the berries will burst and mixture will thicken.
  • Remove pan from heat. Transfer cranberry sauce to a bowl and allow it to cool before refrigerating. Mixture will continue to thicken as it cools.

Here’s the stuffing recipe that I used, it is NOT your typical [bread based] stuffing!

Memere’s French Meat Stuffing

Growing up, my family never had regular stuffing on Thanksgiving. We always had my Memere’s French Meat Stuffing, which was sometimes referred to as “the dressing”. Regardless of what it was called, it was always my favorite Turkey Day side – even though I had no idea what was in it. Since it’s a lot of work for my Memere, my Mom and I have taken turns making this for the last few years. Although it takes awhile to come together, it’s a pretty simple recipe – and one I look forward to having every year.

Ingredients

  • 1 1/2 lbs sausage
  • 2 1/2 lbs ground beef (85% lean)
  • 5 “good sized” potatoes, diced
  • 1 “good sized” onion, chopped
  • 2T+ Bells Seasoning (add to taste)
  • Optional: Salt & Pepper to taste

Method

  • Boil water and cook potatoes until they are fork tender. Drain and set potatoes aside.
  • Crumble sausage into a large pan over medium heat.
  • As sausage begins to brown, add chopped onion and cook until sausage is almost cooked through.
  • Add ground beef to the mixture, continue to cook over medium heat until the meat is cooked through.
  • Mash the cooked potatoes, then add potatoes and Bells seasoning to the meat and onion mixture.
  • Continue to cook stuffing on medium/low for an additional 10 minutes or until heated through.

Memeres French Meat Stuffing

Note that this makes a lot of stuffing, the amount shown is only half the recipe.

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