Had an uncle who made the most delicious potato meat stuffing for Thanksgiving, Christmas, or just when he wanted it. He has gone and so did the stuffing as he made it from scratch out of his head. No record of it was ever found.
I would love to know if anyone has made stuffing like this, and how to make it. Thank you in advance.
By Judy
I grew up knowing potato sausage as Swedish sausage. As an adult, I've had a hard time finding the same thing. I've had butchers tell me to give them a recipe and they will make it. Problem-no recipe. What I found was that the Polish Meat/Sausage Markets had a similar sausage called potato sausage. I wasn't completely satisfied. I then looked in old or olden times cookbooks. This one is delicious. As for making into a stuffing, I'm not sure, but here is the potato sausage recipe I use.
1/2 lb ground beef
1/2 lb ground pork
1/2 to 3/4 C shredded or diced real small uncooked potato
This recipe has regional and family variations. There are a lot of people of French Canadian descent in our area and this is a known holiday favorite for many. Our family uses summer savory as the seasoning, but savory can be used. Many others use sage. Some use pork sausage, we used plain ground pork and ground beef (the original recipe called for veal I believe.) I don't think we have the recipe written down anywhere. This is how I make it:
1 lb. ground beef
1/2 lb ground pork
1 C diced onion
1 C chopped celery
2 C mashed potatoes
bread crumbs from 4 slices dry bread
salt and pepper to taste
1 - 3 tsp. summer savory
water as needed.
This can be made in a skillet, pot, or our preferred method, cook over a double boiler. (All amounts approximations.) Cook meat with onion and celery. (We used lean, draining was unnecessary, it can be drained of grease if needed.) Add potatoes, bread crumbs, and salt and pepper. Pour in small amounts of water as necessary to mix together. We always made it the day before to let the flavors blend (and help things run smoothly) but it can be served immediately. I add the summer savory last, as the flavor is better that way. The consistency should be about the same as cooked oatmeal, and the appearance is similar, but darker. It doesn't have a lot of eye appeal, but drizzle on some turkey gravy, um-um, heaven on a plate! Bon appétit!
We grew up with this in New England & still make this every Thanksgiving & Christmas!!!
Potato & Sausage Dressing/Stuffing
5 lbs russet potatoes, peeled & cut into chunks to boil (in salted h20)
Lightly saute onion & celery in some leftover sausage fat
Hand mash potatoes while still warm (you still want some lumps)- add browned sausage & vegetables - mix by hand. Add seasonings to taste. If needed , you can slightly moisten with a little turkey broth. We always bake it in a separate dish, but you can stuff some in the turkey to roast (it just comes out soupier) We've NEVER added bread - so it's great for any gluten sensitive family! The best dressing ever!!!!! So good grabbing spoonfuls cold from the fridge
Mashed potaoe 2lbs .browned ground beef 3/4 lb .chopped giblets 1 cup. chopped chicken liver 1cup .walnuts 1 or 2 cups celery. 1cup, sage, poultry seasoning, salt pepper chicken broth as necessary.
what temperature do you bake it at and for how long?
This was posted over 10 years ago so I doubt the original person will respond. As all the ingredients are cooked, it just needs to be heated through. I would try it at 350 degrees F for 45 minutes to 1 hour. Cook it until it is bubbling and brown on the top.
If you make it this year, please let us know how it turns out.
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Peel potatoes and cook. While potatoes cook fry sausage until thoroughly cooked. Remove from pan and cool slightly. Slice sausage into 1/2 inch rounds and then into quarters, set aside.
