Southern-Style Stuffed Tators

Servings: 4

Prep Time: 45 to 60 min

Cook Time: 20 to 25 min


1/2 pound; slice turkey breast

1/2 box (6 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing or Seasoned Corn Bread Stuffing

3 russet 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; 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.

This recipe comes courtesy of:
Thelma Lindsay - 1st Place Winner - Mrs. Cubbison's Recipe Contest 2006
Los Angeles Trade Tech Culinary School's 9th Annual Student Chef Thanksgiving Stuffing Cook-Off