Phil Ponzek's Meat and Potato Stuffing

Ingredients

• ½ cup celery leaves
• 1 small diced onion
• 1 ½ cups water
• 3 slices white bread, moistened briefly under running water
• 2 large all-purpose potatoes, peeled and quartered
• ½ pound well-seasoned pork sausage, casings removed
• 1 pound lean ground beef
• Salt and coarsely ground black pepper to taste
• Diced, cooked turkey liver and pan drippings (optional)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    286 calories; 13 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 18 grams protein; 56 milligrams cholesterol; 312 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Combine celery leaves, diced onion and water in small saucepan. Bring to low boil and cook for 10 to 15 minutes until liquid reduces to 1/2 cup. Remove from heat, and crumble bread into mixture. Set aside.
2. Put potatoes in medium-size saucepan, cover with salted water and bring to boil. Reduce heat to medium. Simmer for 20 to 25 minutes, until tender. Drain potatoes, put into large bowl and mash lightly, leaving some lumps. Add celery leaf, onion and bread mix, combining well.
3. Cook sausage in large skillet for 5 to 6 minutes, stirring over medium-high heat. Add beef, and cook for 6 to 8 minutes, until no redness remains. Drain excess fat, if necessary, and add meat to mashed-potato mix. Season to taste with salt and pepper.
4. Transfer to greased 9-by-12-inch shallow casserole. (If cooking in advance, cover and refrigerate overnight.) When ready to cook, preheat oven to 350 degrees. Add optional turkey liver and drippings to taste. Cover casserole with foil. Cook about 20 minutes, until heated through.