Mashed Potato and Ground Meat Turkey Stuffing Recipe?

chocolateisgood

November 20, 20161 found this helpful

We take the turkey neck and giblets and simmer with onions and celery in a small pan till done (if using fresh herbs, they can be simmered in this too). Reserve broth, when cooled, remove as much meat as possible from turkey neck, add to other giblets and dice finely with knife or in food processor. We use boiled potatoes, not mashed in the recipe. I've added turkey bouillon flavoring, other than that, yes, this is our French stuffing recipe.

Cindy

December 9, 20100 found this helpful

Was it actually stuffed in the turkey or made as a separate dish? It sounds yummy. I had a roommate once that made a similar dish and served it simply as a main course. She fried up one part ground hamburger, one part ground sausage and mixed it with one part mashed potatoes. I don't remember her using any spices other than just salt and pepper, but it was a wonderful comfort food. I'll be watching this thread to see if anyone submits a recipe. Hope someone does!

Donna Carnall

December 12, 20100 found this helpful

I hope this is the recipe you are looking for, or at least close enough!

Ground Beef Turkey Dressing
2 lbs. Ground Beef
Mashed Potatoes
1-1/2 cups celery chopped
1 cup onion, chopped
1-1/4 teaspoons ground thyme
1-1/2 teaspoons ground sage or (poultry spices mixture)
3/4 teaspoon Pepper and Salt
1/4 cup chicken broth or water
Saute the celery and onion in the pan before adding the meat.

Break up the ground beef as you add it to the sauteed celery and onion. Mix well, add spices, the salt and pepper along with the liquid. Cover and simmer until meat is cooked. Let this mixture cool before adding the mashed potatoes.

Fold in the mashed potatoes. You may add more poultry spices to taste along with some Bread Crumbs (not bread cubes) to make a good consistency (not too dry). If you find it too dry, add a little warm water.

Deborah

December 21, 20110 found this helpful

Hi there!
I use a mixture of 2/3rds ground pork (I guess sausage could be used) and 1/3rd ground beef and then use diced potato instead of mashed potato. The rest is basically the same as the other recipe here, although I put the cubed potato in just a little undercooked and let the rest finish up in the bird while cooking. The breadcrumbs and potato take on the flavor of the bird. Boy is this yummy. I also make a side dish that is very very yummy by putting the ingredients all together and then stuffing it inside a pie crust and baking at 425* for 65 minutes, putting tin foil around the crust until the last 15 minutes to keep it from burning.
Hope that helps.
Deborah in Maine

I am from Rhode Island, and my family is french and we have been using this recipe for years and years and years. The recipe has never changed.
1 lb ground beef
1 lb ground pork
1 lb ground turkey
celery
onion
mashed potatoes
poultry seasoning

Brown all three meats with chopped onion and celery (about a cup of each I think, I usually don't measure).
Drain, and add to mashed potatoes (7-8 large potatoes, you can use more or less, whichever you prefer).

Mix well. This is where it gets tricky. Add poultry seasoning, a few teaspoons at a time, until you get the flavor you want. It usually takes alot of poultry seasoning, but don't just pour it in, because you can overdo it quite easily. I hope this is the recipe you were looking for. Enjoy!

Lynn K.

November 24, 20140 found this helpful

My mom's family is French Canadian and it would not be a holiday meal without the "grey potatoes" along with with the other traditional sides:

4 lbs mashed potatoes
2 lbs ground beef
½ cup chopped onion
½ cup chopped celery (we have recipes with and without)
2 Tbsp cinnamon
2 Tsp cloves
salt & pepper to taste

Brown meat, onion & celery
Add the cinnamon & cloves and mix together
Mix the meat and potatoes together

Karen Brecker T.

November 17, 20160 found this helpful

My mother made this. Here's what we do. 1 lb ground meat, Jimmy Dean Port sausage, onions, celery, mashed potatoes. I cheat now and use instant garlic mashed potatos. I season the meat with garlic powder, onion powder, poultry seasoning, pepper. I don't use salt for the meat since the potatos already have it in them regardless if you're using fresh mashed or instant garlic mashed. I brown sausage first, breaking it up. Keep the fat in the pan. Take sausage out then brown ground meat in grease from sausage. Again breaking up meat. I season both ground meat and sausage. Mix together then stuff or put in a casserole dish. Hope this is what you were looking for.