1 pound lean ground beef
1 (2 ounce) envelope dry bread stuffing mix
1 (2 ounce) package cream cheese, softened
1 tablespoon vegetable oil
2 teaspoons Italian seasoning
1 clove garlic, minced
1 dash salt
1 dash ground black pepper
1/4 cup butter, melted
2 tablespoons lemon juice
2 tablespoons lemon zest
1/4 cup chopped fresh parsley
2 teaspoons prepared yellow mustard
1/4 teaspoon dried oregano
In a medium bowl, mix dry bread stuffing, cream cheese, vegetable oil, Italian seasoning, garlic, salt, black pepper, lemon juice, lemon zest and parsley. Spread into a coat with covered wooden spoon. Chill overnight before rolling out.
Roll out bread stuffing mixture to 1/4 inch thickness. Cut into 1 inch cubes. Sprinkle 1 tablespoon butter over the stuffing in the pie crust. Return 1/4 cup portion of stuffing mixture to pan. Cover with remaining pie crust and refrigerate overnight.
On serving day, preheat oven to 350 degrees F (175 degrees C). Roll out pie filling to 1/4 inch thickness. Brush with lemon juice and sprinkle with remaining cream cheese mixture.
In a medium bowl, mix lemon juice and lemon zest. Sprinkle with remaining parsley to serve.
Bake in preheated oven for 1 hour, stirring occasionally, until filling is bubbly and crust is golden brown. Cool, cut into cubes or serve chilled.