French Stuffing


3 lbs of ground hamburg

3 lbs of ground pork

2 lbs of potatoes

1/2 cup of warm milk (whole or 2%)

1 medium onion, chopped

3 celery stalks, chopped fine

1 tsp of Bell seasoning

1 stick butter

Salt and pepper, to taste

2 slices white bread, toasted



Boil potatoes.  Drain.  Add butter, salt and pepper, and milk.  Mash.

Cook meat until done.

Pour meat into colander to drain fat.

Cook onion and celery and then add to potato.

Add meat to mixture.

Crunch up white toast into mixture and whip all together.

Add a little chicken broth for flavor, if needed.

Shake in Bell seasoning.

Heat up again to serve.