*  Exported from  MasterCook  *
 
                              POTATO STUFFING
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Misc
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    3       ea           Eggs,slightly beaten
 
   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.)
  
 
 
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