Updated: Oct 21, 2020
Switch up your menu this year with this fun twist that integrates ground beef, Spanish onions, beef broth, garlic, sage, and pepper. Mix it all together with cubed Martin’s Sandwich Potato Rolls (in typical burger fashion) to achieve the perfect stuffing consistency.
1 Pound Ground Beef
2 Spanish Onions, chopped & cooked to translucent in butter
2 Cups Beef Broth
1/2 Cup Water
1 Clove of Garlic, chopped
1 Teaspoon Ground Black Pepper
1 Teaspoon Ground Sage
8 Martin’s Sandwich Potato Rolls (torn up into small pieces)
Heat oven to 350°F (unless stuffing in a turkey or chicken, cook as usual for a stuffed bird).
In a small sauce pan add half the Spanish onions and all the broth and water. Bring to a boil and cook around 10-15 minutes or until onions are nice and soft. Mash onions into fine pieces.
In a frying pan brown ground beef with the other half of the onion. Drain about half of the fat. Add garlic, sage, and pepper.
In a large bowl add beef mixture, vegetable liquid, egg, and torn pieces of Martin’s Potato Rolls. Mix until combined. If too dry you might need to add a little more water or you can use beef broth.
Pour mixture into a casserole dish and bake for 30 minutes or until nice and brown.