*  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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