Never Fail Potato Stuffing
From the kitchen of Brandi Boggie
Stuffing should be moist with a mash potatoes texture. If mixture is too dry, slowly add chicken stock, if mixture is too wet, add more bread cubes.
Dairy‑free, Good for parties/potlucks
5-8 medium potatoes
8 slices fresh white bread
1 pound pork sausage
2 large onions
2 teaspoons salt
3 teaspoons pepper or garlic pepper
2 tablespoons poultry seasoning
1 tablespoon sage
1/2 cup margarine, softened
optional chicken stock
optional ground chicken livers
chicken or turtkey to stuff
Preheat oven to 350 degrees.
Prepare turkey or chicken for baking.
Cook and mash plain potatoes.
Cut bread into small cubes.
Grind onion and uncooked sausage in food processer (add chicken livers if using) .
Fully cook meat mixture (do not drain fat). Add salt, pepper, sage and poultry seasoning.
Mix meat, potatoes and bread in big bowl. Add margarine and mix well. Add more seasonings to taste.
Stuff in raw turkey, chicken or bake in lightly greased casserole dish with tinfoil cover until meat has an internal temperature of 170 degrees.
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