Meat Stuffing (Judy Biegner)

By LoisD

Ingredients

• 1 lb. ground beef
• 1 lb. ground pork
• 1/2 celery (chopped fine)
• 1 tsp allspice
• Tsp poultry seasoning
• 1 tsp sage
• Pinch cinnamon
• Pinch of parsley flakes
• 3 potatoes mashed (just like regular mashed potatoes—chives are great in that)
• I always put some turkey juice in it while the turkey is cooking.

Preparation

Step 1

Fry meat and seasoning first
Add to mashed potatoes.
This can be frozen.

The pie is a meal in itself. I bake that until crust is light brown and freeze it until we want that. I even chop up some of the turkey and add that to the pie and any leftover gravy and mashed potatoes---sometimes I get 2 pies!

If you double the recipe, you put ½ in a pie shell after Thanksgiving. The other ½ is used to stuff the bird and put the rest in a casserole to bake. Put a bit of turkey juice (drippings) in all of it. The pie gets made if you are lucky enough to have some left!!