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Moist Turkey or Poultry Stuffing

Any bread-based stuffing has the potential to suck out the juices from your turkey or poultry. Mix 1/3 chopped pork, beef and veal meat with some bacon. Mix with chopped onion, seasoning, herbs, 1 or 2 eggs and some bread crumb. You may also add some chopped, dried figs, pineapple or chestnuts in the meat stuffing. You and your guests will be happily surprised and your turkey will not be dry.


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How To Avoid Serving A Dry Turkey

To avoid serving a dry Turkey on Thanksgiving, or any time you serve turkey, add steam. Place a pot or tray of water in the bottom of the oven to create steam while cooking. The result will be moist meat and a more enjoyable meal.

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Hachis Parmentier

Hachis Parmentier is a French dish made with mashed or baked potatos, diced meat, preferably Turkey, Beef or Lamb and sauce Lyonnaise. The word “Hachis” literally means a dish in which the ingredients are chopped or minced. Parmentier was a Frenchman noted for promoting the potato as an edible crop in the late 18th century. Typically the dish is served in potato shells but it can also be in a casserole dish or baking tray, like Shephards’s pie.





My Favorite Recipe For Thanksgiving Leftovers:
A Variation of the French Classic Hachis Parmentier

Remove meat and stuffing from the turkey and chop. Mix together.
Peel and chop an onion. Pan sear in a large pan until lightly brown. Add garlic if you wish. Deglace with white wine and reduce for a few minutes.
Add the chopped meat and stuffing, mix well, taste and season. Cook 2-3 minutes, the end result should be moist. Make some mashed potatoes. Remove the skin from any leftover sweet potatoes and mix with the mashed potatoes. Put chopped meat and stuffing mix in an oven tray, cover with the mash. Cover the top with grated swiss cheese and some bread crumb. Cook for 30-40 minutes in an oven at 375º F or until the top is nicely gratine (browned). Serve hot with a side dish of salad.


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