Go Back

Dad’s Favorite French Stuffing with Summer Savory (Gluten Free)

Here's a non traditional stuffing for you! We grew up eating this dish every Thanksgiving and Christmas and it's still one of my favorites. This one's for you Dad!
Servings 7 -8 servings as a side dish
Prep Time 15 minutes
Cook Time 30 minutes

Equipment

  • 1 large saucepan or stockpot
  • 1 large cast iron or skillet
  • 1 potato masher

Ingredients

  • 5-6 medium golden or russet potatoes
  • 1 large white onion, finely diced1 ½ tbsp olive oil¼ teaspoon Kosher salt
  • 1 ½ tbsp olive oil
  • ¼ teaspoon Kosher salt
  • ½ teaspoon fresh ground black pepper
  • 1 ½ tbsp summer savory, gf 
  • 4-5 tbsp butter, cut up
  • 2 tbsp heavy cream  or substitute 4 tbsp half and half for the cream and milk
  • 2 tbsp whole milk
  • More salt and pepper to taste
  • Cut chives for the top

Instructions

  • Peel the potatoes and cut into 1 ½ ” cubes. Boil in a large saucepan or stockpot with water covering the potatoes and ½ teaspoon salt. Simmer until the potatoes are soft, about 20-25 minutes. Turn off the heat and leave covered.
  • In a large skillet, heat the olive oil over medium high heat. Add the diced onion and ¼ teaspoon Kosher salt and celery seed. Saute until soft and translucent. Remove to a bowl.
  • Add the ground beef and use a spatula to break into small pieces while browning over medium high heat. Drain or spoon any excess fat off and discard.
  • Drain the potatoes and add to the skillet. Add in the sauteed onion and summer savory. Add the butter and pour in the milk and cream in two portions, using a potato masher to combine the ingredients. 
  • Mash the ingredients together until you have a smooth and creamy texture. Add additional cream or butter as needed. Taste and add more salt and pepper as needed. Spoon into a serving dish. Add chives to the top. 
Course: Side Dish
Keyword: French stuffing, hash stuffing, stuffing