Shirley Leblond's Stuffing Recipe

Summary

CuisineCourse
MethodSpeciality
Main Ingredient

Ingredients

 Lean ground beef1 Pound
 Ground pork sausage/Good sausage meat1 Pound
 Yellow onion8 Ounce, chopped (1 Medium)
 Russet potato10 Ounce, peeled and cut into quarters (1 Large)
 Herb-seasoned stuffing mix1 1⁄2 Cup (24 tbs), seasoned (1 Package)
 Salt1 Teaspoon
 Ground pepper1 Teaspoon
 Sage1 1⁄2 Tablespoon, minced
 Thyme leaves2 Teaspoon
 Minced parsley1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2678 Calories from Fat 1436

% Daily Value*

Total Fat 161 g247.9%

Saturated Fat 55.7 g278.4%

Trans Fat 1 g

Cholesterol 586.6 mg

Sodium 5532.6 mg230.5%

Total Carbohydrates 125 g41.6%

Dietary Fiber 23.3 g93.3%

Sugars 4.7 g

Protein 177 g353.9%

Vitamin A 93.8% Vitamin C 139.3%

Calcium 64.5% Iron 161.8%

*Based on a 2000 Calorie diet

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.
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