Ingredients
1 lb ground beef
1 lb ground pork
4 or 5 large Russet potatoes
1 cup water (add up to 1/4 more if needed)
Sices to taste (see note below:
1-1 1/2 tsp. salt
1-1 1/2 tsp. poultry seasoning
1-1 1/2 tsp ground cloves
Preparation
Cook the above ingredients (start with 1 tsp of each spice) in a pot until meat is tender and thoroughly cooked and juices are reduced so there is some liquid, but not too much.
Boil an amount of potatoes equal to the meat mixture and mash them plain - that is, do not use milk or butter or seasoning. Mix the potatoes and the meat mixture using a large measuring cup to assure equal amounts.
Note: Either after the meat is cooked or the stuffing is made you might want to adjust the seasoning - better to start easy. I usually add another 1/4-1/2 tsp of all three seasonings.
Refrigerate the stuffing - it must be cooled well before putting it in the turkey or a pie shell. For the pie, you can use a regular top crust or a lattice top crust
This recipe makes quite a lot a stuffing/filling, so there should be plenty left over to make a toutiere (traditional French meat pie). It freezes well too.
