Shirley Leblond's Stuffing
|Lean ground beef||1 Pound|
|Ground pork sausage/Good sausage meat||1 Pound|
|Yellow onion||8 Ounce, chopped (1 Medium)|
|Russet potato||10 Ounce, peeled and cut into quarters (1 Large)|
|Herb-seasoned stuffing mix||1 1⁄2 Cup (24 tbs), seasoned (1 Package)|
|Ground pepper||1 Teaspoon|
|Sage||1 1⁄2 Tablespoon, minced|
|Thyme leaves||2 Teaspoon|
|Minced parsley||1⁄2 Cup (8 tbs)|
Mix together the ground beef and pork.
Crumble it into 4-quart stove-top casserole.
Add water to barely cover the meat, and scatter the onion over the top.
Cover and bring to a simmer over medium heat.
Lower the heat and simmer for 1 1/2 hours.
Twenty minutes before the meat mixture is cooked, boil the potato in a medium saucepan with salted water to cover.
Cook until tender when pierced with a fork, about 1 2 to 15 minutes.
Drain and return the potato to the pan; then mash well with a potato masher or put through a food mill.
Remove the meat mixture from the heat and use the back of a spoon to break up any large clumps.
Stir in the mashed potato, the stuffing mix, salt, pepper, sage, thyme, and parsley.
Taste and add additional salt and pepper, if desired.
Serving size: Complete recipe
Calories 2610 Calories from Fat 1412
% Daily Value*
Total Fat 158 g243.5%
Saturated Fat 54.1 g270.5%
Trans Fat 1 g
Cholesterol 586.6 mg195.5%
Sodium 5540.5 mg230.9%
Total Carbohydrates 112 g37.3%
Dietary Fiber 14.4 g57.7%
Sugars 4.3 g
Protein 175 g349.8%
Vitamin A 86.3% Vitamin C 136.7%
Calcium 28.3% Iron 128.5%
*Based on a 2000 Calorie diet