Meat And Potato Stuffing Recipes

Steps:

• Combine the first 6 ingredients. Shape into 4 patties; press to flatten slightly. In a large skillet, heat oil over medium-high heat. Brown patties on both sides; drain. Add tomato juice. Simmer, covered, until a thermometer inserted into meat reads 160°, 20-25 minutes. Remove patties to a serving platter; keep warm. , Whisk flour into water; gradually add to skillet. Reduce heat to medium-low; cook, stirring constantly, until thickened. Spoon over patties. Serve immediately.

Steps:

• Heat oven to 350ºF.
• Add hot water to bouillon in small bowl; stir until dissolved. Melt butter in large skillet on medium heat. Add celery and onions; cook 5 min. or until crisp-tender, stirring frequently. Add poultry seasoning, pepper and dissolved bouillon; mix well. Bring to boil, stirring frequently.
• Stir in potatoes; cook until heated through, stirring frequently. Remove from heat. Stir in bread. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
• Bake 45 min. or until heated through, uncovering after 30 min.

Steps:

• Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.

Steps:

• Put egg into mashed potatoes and mix well.
• Melt margarine in large skillet and saute onions and celery.
• Stir in the bread crumbs to toast for a few minutes.
• Add other ingredients together and combine with potato mixture. Mix thoroughly.
• Put in margarine greased bread pans.
• Bake at 350 degrees for 1 hour.
• Note: You can toast bread crumbs in oven instead of putting in skillet.

Steps:

• Preheat the oven to 375˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Put the potatoes in a large pot; cover with water and season with salt. Bring to a simmer; cook until the potatoes are tender, 12 to 15 minutes. Drain and keep warm.
• Meanwhile, spread the bread on a baking sheet and bake until lightly toasted around the edges, about 5 minutes.
• Combine 1 tablespoon butter and the sausage in a large skillet over medium heat. Cook, breaking up the meat into pieces with a wooden spoon, until browned, about 4 minutes. Add 7 tablespoons butter, the onion and celery; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the thyme, sage and poultry seasoning, then add the chicken broth and bring to a simmer. Remove from the heat and set aside.
• Whisk the half-and-half with the eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the warm potatoes and mash; season with salt. Mix in the bread and the sausage mixture. Melt the remaining 2 tablespoons butter in the microwave. Transfer the stuffing mixture to the baking dish, then drizzle with the melted butter. Cover with foil and bake 30 minutes, then uncover and continue baking until the top is crisp and golden, 20 to 25 more minutes.

Steps:

• Combine celery leaves, diced onion and water in small saucepan. Bring to low boil and cook for 10 to 15 minutes until liquid reduces to 1/2 cup. Remove from heat, and crumble bread into mixture. Set aside.
• Put potatoes in medium-size saucepan, cover with salted water and bring to boil. Reduce heat to medium. Simmer for 20 to 25 minutes, until tender. Drain potatoes, put into large bowl and mash lightly, leaving some lumps. Add celery leaf, onion and bread mix, combining well.
• Cook sausage in large skillet for 5 to 6 minutes, stirring over medium-high heat. Add beef, and cook for 6 to 8 minutes, until no redness remains. Drain excess fat, if necessary, and add meat to mashed-potato mix. Season to taste with salt and pepper.
• Transfer to greased 9-by-12-inch shallow casserole. (If cooking in advance, cover and refrigerate overnight.) When ready to cook, preheat oven to 350 degrees. Add optional turkey liver and drippings to taste. Cover casserole with foil. Cook about 20 minutes, until heated through.

Steps:

• In a bowl, combine the potatoes and crumbs; set aside. In a skillet, saute onions in butter until tender; add to potato mixture. Stir in egg substitute, poultry seasoning, salt and pepper. , Just before baking, stuff turkey. Skewer and fasten openings. Tie drumsticks together. Place with breast side up on a rack in a roasting pan. Cover and bake at 325° for 3 to 3-3/4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing.

Steps:

• Preheat oven to 350ºF (180ºC).
• In a bowl, mix the ground beef, egg, Parmesan cheese, parsley, salt, and pepper.
• Take a piece of the meat mixture of about the size of a ping pong ball and slightly flatten it. Add a piece of mozzarella cheese in the center, and seal it with your hands.
• Bake for 15 minutes.
• Cover a meat ball with a layer of mashed potatoes, and mold it with your hands, continue molding it into a ball.
• Dip the meatball in a bowl of flour. Repeat with remaining meatballs.
• Heat the oil to 350ºF (180ºC). Fry the mashed potato-covered meatballs in batches until golden brown.
• Transfer to a paper towel-lined plate.
• Sprinkle with chopped parsley and serve with marinara sauce.
• Enjoy!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
• Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
• Bake stuffing in a covered casserole dish for 40 to 50 minutes.