Title: Phil Ponzek's Meat and Potato Stuffing
Categories: Stuffing Sausage Ground Beef Offal
Yield: 1 Servings

1/2	c	Celery leaves
1	sm	Onion, diced
1 1/2	c	Water
3		Slc white bread, moistened
		Briefly under running water
2	lg	All-purpose potatoes, peeled
		And quartered
1/2	lb	Well-seasoned pork sausage,
		Casings removed
1	lb	Lean ground beef
		S&p
		Diced, cooked turkey liver
		And pan drippings
		(optional)

Combine celery, onion and water in small saucepan. Bring to low boil and cook for 10-15 min until liquid reduces to 1/2 c. Remove from heat, and crumble bread into mixture. Set aside.

Put potatoes in salted water, cover, and bring to boil. Reduce heat to medium. Simmer for 20-25 min or until tender. Drain and mash lightly, leaving some lumps. Mix in bread mixture.

Cook sausage in large skillet 5-6 min over medium-high heat. Add beef and cook until no redness remains. Drain excess fat if necessary and add meat to stuffing mix. Season to taste with salt and pepper.

Transfer to greased 9x12" shallow casserole. (If cooking in advance, cover and refrigerate overnight.) When ready to cook, heat oven to 350 degrees. Add optional turkey liver and drippings to taste. Cover casserole with foil. Cook about 20 minutes, until heated through.

New York Times, 11/20/96

From: Michael Loo Date: 15 Dec 96 National Cooking Echo Ä

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