"This was my grandmother's recipe and a staple at the winter holiday table." — Ron LaJeunesse
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salt and ground black pepper to taste
1 (4 ounce) packet
saltine crackers, crushed
I gave this just 4 stars because we never added walnuts. My grandfather was from Canada and he made this every year for the holidays. Instead of saltine crackers, we add a package pf Pepperidge Farm stuffing, an egg and a can of beef consume before putting it in the oven. Thanks for sharing this recipe, Ron. I think I'll try the walnuts this year!
This stuffing is way too sweet!!!!!
very similar to the one my family makes,, but we cook ours for 3 days, chilling at night and skimming the fat off in the morning, it is ready to eat the 4th day, adding more of the ingredients each day, and slow cooking, We have never cooked this in the oven, slow cook on stove top. Also we didn't add the walnuts, but I suppose every family had their own way of making it. My family came from France so I suppose over the years and travels things have been added and changed. Either way, it is delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
French Pork Stuffing
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 278
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