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 minutesmins
Cook Time 30 minutesmins
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.