5 lb. pork shoulder, ground extra fine
5 medium onions, finely diced
1 can beef consommé or stock (I sometimes use 2)
3 lb. potatoes, par-boiled and roughly quartered
1 bag Pepperidge Farms country stuffing
oregano, to taste
Bell's seasoning, to taste
1 egg

Place ground pork and onions in a Dutch oven, and add enough water to just cover. Boil down quickly, stirring the meat to break up any clumps. Once most of the water has evaporated, drain the mixture, but retain a little of the grease to keep the smooth texture. Place the meat back in the Dutch oven, and mix in the remaining ingredients, then spread it all into a lightly greased 9x11-inch baking dish and cover with foil.

Bake in a 350°F oven until heated through and the potatoes are done. Pour another can of consommé over if it seems a little dry. Serve along with turkey and all the fixings.

Submitted by: Margaret Hastings