For French meat stuffing, gather 3 pounds lean ground beef, 1 pound ground pork, 1 whole onion, 10 whole potatoes and 3 tablespoons Bell's brand poultry seasoning. Also prepare 2 tablespoons butter, salt and pepper to taste. Simmer the ingredients in a large sauce pan until thoroughly cooked.
Peel the potatoes, cut them in half, and precook them in salted water until tender. Remove the pan from the heat, but reserve the liquid. With the onion diced, add it to a large saucepan with the butter, cooking until tender and golden brown. Next, add the ground meat to the pan, breaking it up as evenly as possible with the end of a spoon. For best results, do this in small batches.
After browning all of the meat, begin fully integrating the potatoes into the stuffing, one at a time. Thoroughly mashed potatoes create a smoother finish, whereas coarsely mashed ones offer texture and bite. After completely cooking the stuffing, begin altering and adding seasoning. Use small amounts of the reserved potato water if the stuffing loses too much moisture.
If desired, spread the finished stuffing on a baking sheet, and cook it at 350 F for 30 minutes. Otherwise, place the stuffing inside the turkey or serve as is. To add a traditional, herbaceous dimension to French meat stuffing, use fresh or dried sage when seasoning.