Chef John Folse’s Cookbook: Sweet Farre Dressing

Chef Folse prepares a traditional Cajun holiday stuffing.


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Farre is a meat dressing brought to Louisiana by the Germans. In many Cajun and German communities of the River Road west of New Orleans, farre was often seen as a sandwich spread at weddings, parties and funerals. This is one of our many variations, which includes sweet potatoes and is undoubtedly from the German Coast of Louisiana.

Prep Time: 3 Hour

Yields: 8–10 Servings


2 cups shredded sweet potatoes

1½ pounds ground beef

1½ pounds ground pork

½ pound chicken livers

3 quarts chicken, beef and vegetable stock (or as needed)

2 cups diced onions

1 cup diced celery

½ cup diced green bell pepper

¼ cup diced red bell pepper

2 tbsps minced garlic

1 cup sliced green onions

½ cup chopped parsley

salt and black pepper to taste

hot sauce to taste

white rice, cooked



In a cast iron pot (or use a 12 inch–14 inch heavy-bottomed pot with 4 inch–6 inch sides), sauté ground beef and pork over medium–high heat. Cook 30 minutes, chopping occasionally until meat is golden brown and grains are separated. This process is extremely important as the slow browning method will increase flavor in the finished dish. While meat is browning, poach livers in chicken stock approximately 20 minutes. Drain livers and reserve stock for later use. Once meat is browned, add livers, onions, celery, bell peppers, minced garlic and sweet potatoes. Sauté 12–15 minutes or until vegetables are wilted. Using side of cooking spoon, chop livers into meat mixture. Reduce heat to simmer and add stock, 12 ounces at a time, until absorbed to retain moisture. Simmer 2 hours, stirring occasionally until meat is extremely tender and sweet potatoes have disappeared. Continue to add stock, 12 ounces at a time, until all is used. Stir in green onions and parsley. Season with salt, pepper and hot sauce. The final consistency should be soft and tender. This dish should be mixed with two parts cooked, white rice to one part meat, and can be used as a stuffing or dressing.

Recipe courtesy of Chef John Folse

Created in partnership with Orleans Coffee