Potato Sausage Stuffing

Potato Sausage Stuffing

5 to 6 pounds mixed red and Russet potatoes, peeled and chunked
2 pounds or so Italian sweet sausage (no casing) - or hot sausage
1 large yellow onion, minced
3 or more large cloves garlic, minced
1/2 pound butter or more
1/4 teaspoon fresh black pepper or to taste
salt to taste
1/4 to 1 tablespoon poultry seasoning or sage, to taste
turkey or chicken stock
Optional 2 stalks celery, finely chopped

Boil spuds in plenty of water until barely tender, not mushy.

Drain, place in large pot over low heat and add butter.

While the spuds are boiling, crumble sausage, onions and garlic in frying pan and cook until pink is gone.

Don't overcook.

Add sausage to potatoes along with seasonings and stir well ... but not TOO well.

It will cook much more in the bird or in a casserole.

Add stock and/or more butter if mixture is too dry.

Taste the stuffing and adjust seasonings to taste. Roast inside turkey (or chicken) or in casserole until heated through.

acknowledge: foodreference.com