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Old Fashioned French Meat Dressing Recipe

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This recipe for Old Fashioned French Meat Dressing, by , is from The Cyr Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ann Kasper


* 2 lbs. lean ground pork
* 4 cups water
* 1 cups finely chopped onions
* 2 tsp salt
* 1/2 tsp seasoned pepper
* 3 tsps allspice
* 1 Tbsp. fresh minced garlic
* 1/2 tsp Beau Monde Seasoning (optional)
* 3 to 4 cups dry bread, cubed

Mix all ingredients except bread in a large kettle and bring to a boil. Simmer covered for 30 minutes, stirring often. When done cooking, strain meat reserving the broth. Refrigerate both the meat and the broth separately, overnight. The next day discard any fat that has formed on top of broth, and add bread crumbs to broth, stirring until bread is soft. Add meat mixture to softened bread, stirring to mix well. Put into greased casserole and bake at 350 until heated through and brown around the edges. Serves 8 to 10

* If desired poultry seasoning can be substituted for allspice in this recipe.
* Georgiana Cyr (1895 to 1975) would make this recipe every time she cooked a chicken.
* This recipe is also used to make French Meat Pie,except more bread crumbs are used for dressing.




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