Free Recipe Soudiana Bedard s Turkey Stuffing
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Soudiana Bedard s Turkey Stuffing Recipe
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
Soudiana Bedard s Turkey Stuffing Preparation
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
Cooking Temperature:
Recipe Serves: 12
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