Finely chop your onion and put it and the pork into a soup type pan, like a 6-8 or 10-quart.

Salt and pepper the mixture, sprinkle with nutmeg, and cook on low heat. Use a potato masher to break up the meat while you are cooking it.

Put the pan on low heat and cover. Come back about every 5 minutes and use the masher to break up the meat and get the cooked meat off the bottom of the pan so nothing burns. (Also this mixes up the spices.)

Kinda messy while the meat is raw but within 20 minutes and 3-4 mashings the meat is brown, cooking, and separated.

When the meat is all cooked (not red), remove from heat. There should be a lot of liquid; push a ladle down into the meat so you can remove some of the liquid.

I make a hole in the center of the cooked meat and ladle out about 2/3 of the liquid.

While you were cooking the meat, you should have boiled the potatoes. Add them to the cooked pork and mash in.

Sprinkle the entire mixture generously with Bell's Poultry Seasoning. The seasoning gets stronger the next day, so sprinkle and taste until it tastes right to you.

You can also add unseasoned breadcrumbs to the mixture as you want it to be kind of a pasty texture.

Let it cool, refrigerate overnight. The next day, stuff the turkey, or cook in a casserole dish.