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Stuffing without a Turkey

"A incredible dish that mixes shop bought stuffing with olives, pickles and herbs to create a surprising concoction sure turn out to be a Thanksgiving--or whenever--favorite. I use milk in vicinity of water when getting ready the stuffing blend."

Ingredients :

2 (6 ounce) packages dry bread stuffing mix
1 half pounds lean ground beef
half of cup chopped onions
1/4 teaspoon chopped garlic
3 massive potatoes, chopped
1 tablespoon vegetable oil
1/2 teaspoon floor black pepper
salt to flavor
2 (four ounce) jars chopped pimento peppers
half of cup chopped black olives
1/four cup sweet pickles, finely chopped
1/4 cup dill pickles, diced

Instructions :

Prep : 40M	Cook : 8M	Ready in : 1H10M

Preheat oven to 350 stages F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Prepare the stuffing according to guidelines on bundle.
Over medium-low heat in a large saucepan, vicinity the ground beef, onions and garlic. Slowly cook and stir until the onions are smooth and the red meat is evenly brown. Drain and set aside.
Place potatoes in a large, deep skillet with oil. Slowly prepare dinner and stir 10 mins, or till lightly brown and tender, but company.
Mix the stuffing, floor red meat combination, potatoes, pepper, salt, pimento peppers, olives, candy pickles and dill pickles within the baking dish.
Return to the oven and bake 30 minutes. Serve warm.

Notes :

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