Southern-Style Stuffed Tators

Thelma Lindsay - 1st Place Winner - Mrs. Cubbison's Recipe Contest 2006

Los Angeles Trade Tech Culinary School's 12th Annual Student Chef Thanksgiving Stuffing Cook-Off

• 1/2 pound slice turkey breast
• 1 bag Mrs. Cubbison's Stuffing
• 3 Russell potatoes
• 1 tsp. thyme
• 1 tsp. rosemary
• 1 tsp. oregano
• Dash of salt & pepper to taste
• 1/2 cup finely chopped brown onion, celery, red peppers, carrots & shallots
• 2 garlic cloves finely chopped
• 2 tsp. finely chopped parsley (optional)
• 1/4 cup butter or margarine
• 1 1/2 cup chicken stock
• 1 cup of corn
• 1 egg

Combine and melt butter in with vegetables. Thoroughly mix all ingredients well. Bake potatoes for 45 minutes until soft. (Clean potatoes and cut them in halves.) After all ingredients are simmered well, add stuffing mix along with corn and eggs and then stuff the potatoes with garnish. Be sure that the potatoes are skinned. Bake until crisp for about 20-25 minutes. Let cool, ready to serve.

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