I’m happy to share my husband’s generations-old family recipe for French dressing (here in the Tyler Morning Telegraph) and below.
RECIPE
2 pounds of ground pork
2.5 pounds of potato, peeled and diced
1 onion, chopped
olive oil
poultry seasoning, to taste
salt and pepper, to taste
INSTRUCTIONS
In a large pan, saute the onion in the olive oil.
Add the ground pork to the onion; cover with water, and bring to a boil.
Turn down the heat and simmer until all the water evaporates; about 45 minutes. The pork is now cooked.
Peel and dice the potatoes, and boil them in a separate pot of water until they are soft enough to mash. Once they are cooked, drain and return the potatoes to the pot and mash.
Add the cooked pork mixture to the mashed potatoes, and stir.
Season with salt, pepper, and a generous amount of poultry seasong, all to taste. Serve hot.
This amount serves 8 to 10 people, with leftovers, which freeze nicely.
Alternatives: in lieu of potato, use riced cauliflower. Instead of pork, use ground turkey.
This recipe is naturally grain-free.
Jack and I wish you and yours a most Happy Thanksgiving!
“Give thanks for the unknown blessings already on their way”.
~Native American saying
NOTE: The recipe in the newspaper incorrectly reads “5 pounds of potato”; the correct amount is “2.5 pounds of potato).
Source: Wilson family recipe, featured in The Art of Gluten-free Living, by Patricia Wilson.
Visit PatriciaCWilson.com
Living Beautifully! 