QUEBEC-RESEARCH-L ArchivesArchiver > QUEBEC-RESEARCH > 2005-11 > 1132841013
From: Sylvie Brucher <>
Subject: Re: [Q-R] Mashed potato/giblet stuffing?
Date: Thu, 24 Nov 2005 09:03:33 -0500
References: <E1EfG9K-0006zE-P8@smtpauth02.mail.atl.earthlink.net> <01f501c5f0fd$a9ca5990$0400a8c0@your55e5f9e3d2>
You guys are making me hungry, and it is just after breakfast time!! :-)
Although mom is from Quebec (and so am I, and still is) she was never
given "the family recipe", so she turned to what most women of her
generation in her case, to Jehanne Benoit's cookbook. Mrs Benoit's book
was THE second book to have after the Bible. Not only it offered
variety to every home's meals, but it also put in one place many of our
ancestors recipes, although modernized.
The recipe you are describing Jean, ressembles the one mom took from the
cookbook, although she didn't use gibblets, carrots or potatoes, but she
did use cherry brandy or amaretto to wet the farce/stuffing.
I'll go check to see if I can find it again...
Sylvie - who is far from lunch, and now starving
> Well my fathers' mother was french and he taught his wife (Polish) how
> to make the dressing the french way but he never used mashed
> potatoes. This is the recipe that was used.
> Bread cubes or day old bread
> Giblets cooked and cut up
> carrots diced and cooked
> potatoes diced and cooked
> all of the seasonings that is normally used in Turkey dressing
> broth or stock to moisten the ingredients.
> Then we stuff the turkey cavity with this dressing and then I make the
> traditional sage, onion and celery and giblets for me. I also make
> extra so that the children can take some home with them.
> Jean Payton
> ----- Original Message ----- From: "Carla Lakatos"
> To: <>
> Sent: Thursday, November 24, 2005 7:24 AM
> Subject: RE: [Q-R] Mashed potato/giblet stuffing?
>> I will share your note with my mother today -- she will get a thrill
>> it. Her mother, Blanche Belanger, was from Quebec and was a fabulous
>> cook -- her potato dressing made every Thanksgiving extra special.
>> We still
>> make it every year, using fat from fresh sausage cooked the night
>> before to
>> fry the loads of onions used -- every year we recognize that while
>> excellent, it is just not as good as when Grandma Blanche made it.