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!
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 diced
- 1 ½ tbsp olive oil
- ¼ teaspoon Kosher salt
- ½ teaspoon celery seed
- ½ teaspoon fresh ground black pepper
- 1 lb. ground beef
- 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, black pepper, 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.
