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.