You are here

Shirley Leblond's Stuffing

Holiday.Cook's picture
Ingredients
  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)
  Salt 1 Teaspoon
  Ground pepper 1 Teaspoon
  Sage 1 1⁄2 Tablespoon, minced
  Thyme leaves 2 Teaspoon
  Minced parsley 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Occasion: 
Thanksgiving
Ingredient: 
Beef

Rate It

Your rating: None
4.005555
Average: 4 (18 votes)