Recipe: Grandma's German Stuffing

Grandma's German Stuffing
rec.food.cooking/ninaco

...my grandmother's stuffing recipe. The measurements aren't exact because we've never kept track of amounts.

BTW, the recipe may not be really "German,", but my Grandma was and that's what she called it.

1 medium potato cut into small cubes
1 apple cut into small cubes
1 large onion, chopped
several stalks of celery, chopped
1 lb. lean ground beef
several cups chicken broth or boullion
loaf of white bread (large or small depending on how much stuffing you need)
oil (for cooking vegtables and apple)
salt, pepper and nutmeg to taste

Heat oil in large skillet (recommend nonstick) on medium heat. Add potato. Cook for a couple of minutes, stirring frequently. Add apple, onion and celery. Continue cooking until veggies are just tender. Push the mixture to one side of the skillet. In the other half, place the ground beef. Brown the beef, trying to keep it to its own side of the skillet. (Don't know why this is important, but that's how my grandmother did it.)

When the beef is browned, remove the pan from heat and drain. Stir the beef into the vegtable/apple mixture. Set aside. Soak the bread in the broth or boullion until it's a little soggy. Squeeze out the excess moisture. Return vegetable mixture to stove on low heat. Gradually stir in the bread. Add salt, pepper and nutmeg. Taste. You should really taste the nutmeg but it shouldn't be overwhelming. That's it.

If there's any that won't fit in the bird, just put it in a lightly greased casserole and cook till heated through. I usually take the cover off for the last 10 minutes so the stuffing in the casserole gets a llittle crusty on top (personal taste).