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My review
Sausage and Potato Filling
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Kegansmom
"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 calsOriginal recipe yields 16 servings
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Directions
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Prep
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- 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.
- Stir potatoes, celery, and onion into the sausage; cook, stirring often, until the potatoes are tender, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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