- 1 large onion chopped
- 1/2 lb. top round or chuck
- 1/2 lb. pork sausage (look for a tube of ground sausage in the freezer section)
- cooked chestnuts (you can by them in a jar or canned)
- 1 lb. sliced fresh mushrooms
- 2 tbs. salt
- 1 tbs. poultry seasoning
- dash of cinnamon
- 1 tbs. tomato sauce
- 1 16 oz. package of stuffing mix (I use Pepperidge farm cubed stuffing)
- 2 chicken bouillon cubes
- 4tbs. of butter (whatever amount of butter your stuffing package dictates)
- 1 egg
- Sauté onion
- Add meat, seasonings and tomato sauce
- Cook for 1/2 an hour adding water as needed
- Sauté mushrooms in a separate pan
- Add sautéed mushrooms and chestnuts to meat mixture
- Cook for another 15-20 minutes adding 2 dissolved chicken bouillon cubes
- In a separate pot prepare stuffing according to package - however allow for less water and substitute some of the water required with liquid from the meat mixture
- Add meat mixture to stuffing
- Add one egg to stuffing mixture and mix thoroughly
- Melt 1/2 stick (4 tbsp.) in microwave or separate pan on the stove
- pour butter over stuffing mixture
- Place stuffing in a Pyrex baking dish and bake for 30 minutes at 350 degrees
Credit: Lia Faraclas (My Mama)
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