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Marie- France’s Stuffing

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My mom’s stuffing is the most well loved recipe among my friends and family. So much so that my high school friends still beg me to bring them leftovers every year!

Marie- France’s Stuffing

Recipe by Isabelle Heikens
0.0 from 0 votes
Course: Sides
Servings

a lot!

servings
Cook Mode

Keep the screen of your device on

Ingredients

  • 1 head garlic, minced

  • 1 white onion, diced

  • 1 tbsp fresh rosemary, finely chopped

  • 1 tbsp sage, finely chopped

  • 2 tbsp fresh thyme, leaves stripped

  • 1/2 stalk of celery, diced

  • 500g cremini mushrooms (about two small containers), diced

  • 500g sausage meat (the maple leaf one in a tube!)

  • 1 ~500g loaf day ol white bread (something with a good crust, not too soft!)

  • 1/2 cup chopped pepitas

  • 1 cup stock (poultry or vegetable)

  • white wine (optional)

  • olive oil

Directions

  • Preheat oven to 300°F.  
  • Heat a Dutch oven over medium heat and add a generous drizzle of olive oil to coat the bottom. Add the onions and a pinch of salt. Cook until translucent, then add garlic and cook for a few minutes longer.  
  • Add a few more tablespoons of olive oil, the mushrooms, and a bit more salt to the Dutch oven. Cook until all the water has evaporated—this will take around 30 minutes. The mushrooms should reduce in size, darken, and develop a meaty texture.  
  • While the mushrooms are cooking, cut your bread into bite-sized cubes. Drizzle with olive oil, and spread them on a baking sheet. Bake until the bread is dried out.  
  • Once the water has evaporated from the mushrooms, add the celery and herbs. Cook for about 5 minutes, then transfer the contents of the Dutch oven into a medium bowl.  
  • In the now-empty Dutch oven (still over medium heat), add another drizzle of olive oil and your sausage meat. Break the meat apart as it cooks, allowing the fat to render (about 10 minutes).  
  • Add the dried bread to the sausage, coating all the pieces in the sausage fat.  
  • Deglaze the bottom of the Dutch oven with a splash of white wine or stock, scraping up any sausage bits sticking to the bottom.  
  • Add the mushroom and celery mixture back in, along with the pumpkin seeds, and mix to evenly distribute everything.  
  • Finish by adding 1 cup of stock. You can eat this immediately, but I recommend placing a lid on the pot, turning off the heat, and allowing the flavors to meld for at least an hour.

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