Cooking Recipe Potato Stuffing
Recipe Ingredients
4 lb
Potatoes, baking, peeled
1 c
Light cream
1 c
Butter
16 sl
White bread, dry
2 c
Onion,chopped
2 c
Celery,chopped
1 tb
Salt
1 ts
Pepper
2 tb
Parsley,chopped
Giblets,cooked,chopped
3 ea
Eggs,slightly beaten
Directions
Boil potatoes until tender; drain. Heat cream with 1/ c. butter and
whip into potatoes.
Cut bread into small cubes; toss in 1/3 c. butter and toast in 350 F.
oven 5 minutes.
Saute onion and celery in the remaining butter. Remove from heat;
stir in seasoning and parsley.
In very large bowl mix potatoes, Giblets and onion mixture. Stir in
beaten eggs, then toasted bread cubes. Fill bird. (Do not pack),
truss, and roast as usual. (Or spoon into greased 13 x 9 x 2 inch
baking pan. Cover and bake in 350 F. oven 40 minutes; uncover and
bake 20 minutes.)