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Sausage and Potato Filling

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"Passed down from my grandmother, this was the highlight of our holiday meals. We would all fight to be the taste-tester. The secret ingredient is marjoram."
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Ingredients

2 h servings 693 cals
Original recipe yields 16 servings

Directions

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  1. Heat a large pot over low heat. Cook sausage, stirring regularly, in the hot pot until completely browned, 10 to 15 minutes. Drain fat from sausage and return pot to heat.
  2. Stir potatoes, celery, and onion into the sausage; cook, stirring often, until the potatoes are tender, about 30 minutes.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Transfer sausage mixture to a large roasting pan. Beat eggs, marjoram, and parsley together; pour over the sausage mixture and stir. Fold bread cubes into the pork mixture. Cover pan with aluminum foil.
  5. Roast in preheated oven for 45 minutes. Remove foil and continue baking until no longer moist on top, about 15 minutes more.

Nutrition Facts


Per Serving: 693 calories; 36.5 g fat; 58.3 g carbohydrates; 31.8 g protein; 221 mg cholesterol; 1729 mg sodium. Full nutrition

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