Meat Stuffing

I learned this is a French-Canadian recipe.  As I make Tourtières, I guess it's similar to that but crustless.  I like the idea of meat stuffing rather than the carb loaded stuff I dream of.  The problem with bread stuffing is I will eat it all!  At least with this one, I look at it as mostly protein, 😉,  I made this last year and struggled to find the recipe I used, so thought I would blog it so I don't lose it again.  What I used this Thanksgiving:

Tunisian Egg Salad

I recently just got back from Japan and fell in love with the convenience store egg salad sandwiches, IYKYK...  Anyway, here's a couple of shots from Japan because I can't resist.  They were creamy, dreamy deliciousness with the freshest, softest, crustless bread; and for a couple of bucks, how could you go wrong???