Potato Stuffing (Rellenos de Papa)

Gilbert Martines, Sr.
Laura B. Martin-Robley
1991 Puerto Rican Cooking Show Demonstrator

• 6 med. potatoes
• 1 (7-oz.) pkg. Portuguese sausage
• 1/2 lb. ground meat or poultry
• Reserved chopped gizzard and heart from turkey
• 1 c. celery, chopped
• 1/2 c. green bell pepper, chopped
• 1/4 c. Chinese parsley, chopped
• 1/2 tsp. curry powder
• 1/2 tsp. cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1 (8-oz.) can tomato sauce
• 2 T. catsup

Boil potatoes; peel, mash and set aside. Remove casing from sausage; finely chop sausage and brown in a heated skillet. Remove sausage from skillet and set aside. In same skillet, brown the ground meat, and chopped gizzard and heart. Add the cooked sausage, celery, green bell pepper, Chinese parsley, curry, cumin, garlic powder, oregano, salt and pepper. Cook together for 5 minutes. Add tomato sauce and catsup; cook another 10 minutes. Add cooked mixture to the mashed potatoes. Mix well, then place in a oiled baking dish. Bake at 350° for 45 minutes or until top is golden brown. Serves 10 to 12.