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Shirley Leblond's Stuffing Recipe
|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)|
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
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.