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


  1. Combine and melt butter in with vegetables. Thoroughly mix all ingredients well.
  2. Bake potatoes for 45 minutes until soft. (Clean potatoes and cut them in halves.)
  3. 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.
  4. 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