Shirley Leblond's Stuffing Recipe
Ingredients
| Lean ground beef | 1 pound | |
| 1 pound ground pork or good sausage meat | ||
| Yellow onion | 1 Medium, chopped | |
| Russet potato | 1 Large, peeled | |
| 1 1/2 cups packaged herb-seasoned stuffing mix | ||
| Salt | 1 Teaspoon | |
| Ground pepper | 1 Teaspoon | |
| Sage | 1 1/2 Tablespoon, minced | |
| Thyme leaves | 2 Teaspoon | |
| Minced parsley | 1/2 Cup (16 tbs) | |
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.
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.
Chef
