Soudiana bedard's turkey stuffing

12 Cups

Ingredients

Quantity Ingredient
1 pounds Pork sausage; removed from casing and crumbled
2 pounds Ground lean beef
2 tablespoons Poultry seasoning (up to 3)
3 pounds Potatoes; peeled and quartered
8 tablespoons (1 stick) unsalted butter
1 teaspoon Salt; or to taste
1 teaspoon Freshly ground black pepper; or to taste

Directions

Author notes this is good baked on its own or in the bird. Leftovers can be formed into patties, fried, and served with poached eggs for breakfast.

1. If baking stuffing in oven instead of bird: Preheat the oven to 350 F.

Grease a 3-quart baking pan or casserole.

2. Crumble the sausage into a skillet and brown over medium heat, breaking up the pieces with a spoon, 7 minutes. Drain and transfer the sausage to a large bowl.

3. Return the skillet to medium heat and add the ground beef. Season the meat with 2 teaspoons of the poultry seasoning and cook, breaking up the pieces with a spoon, until evenly browned, 5 minutes. Drain and add the beef to the sausage.

4. Meanwhile, boil the potatoes in salted water until tender, 20 minutes.

Drain and mash the potatoes with the butter. Add the potatoes to the meat mixture. Season the mixture with an additional 1 to 2 tablespoons of poultry seasoning, to taste. Add the salt and pepper to taste.

Stuff the bird, or

5. Transfer the stuffing to the prepared baking pan or casserole. Bake, covered, for 30 minutes. Uncover and continue baking until lightly browned, 15 minutes more.

Recipe is from the New York Cookbook by Molly O'Neill.

Posted to EAT-L Digest by Felicia Pickering <MNHAN063@...> on Nov 22, 1997

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