Potato Stuffing

Name: Potato Stuffing
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 t Pepper; 2 tb Parsley,chopped; Giblets,cooked,chopped (can be substituted with ground beef, browned and drained); 3 ea Eggs,slightly beaten

11 ingredients

1 steps

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 t Pepper
2 tb Parsley,chopped
Giblets,cooked,chopped (can be substituted with ground beef, browned and drained)
3 ea Eggs,slightly beaten

Directions

1

{"0":"Boil potatoes until tender; drain. Heat cream with 1\/","1":"c. butter and whip into potatoes.","3":"Cut bread into small cubes; toss in 1\/3 c. butter and","4":"toast in 350 F. oven 5 minutes.","6":"Saute onion and celery in the remaining butter. Remove","7":"from heat; stir in seasoning and parsley.","9":"In very large bowl mix potatoes, Giblets and onion","10":"mixture. Stir in beaten eggs, then toasted bread","11":"cubes. Fill bird. (Do not pack), truss, and roast as","12":"usual. (Or spoon into greased 13 x 9 x 2 inch baking","13":"pan. Cover and bake in 350 F. oven 40 minutes; uncover","14":"and bake 20 minutes.)"}