| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
12 |
Cups |
INGREDIENTS
| 1 |
lb |
Pork sausage; removed from casing and crumbled |
| 2 |
lb |
Ground lean beef |
| 2 |
tb |
Poultry seasoning (up to 3) |
| 3 |
lb |
Potatoes; peeled and quartered |
| 8 |
tb |
(1 stick) unsalted butter |
| 1 |
ts |
Salt; or to taste |
| 1 |
ts |
Freshly ground black pepper; or to taste |
INSTRUCTIONS
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@SIVM.SI.EDU> on Nov
22, 1997
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