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Categories:Viewed: 58 - Published at: 5 years ago
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
Method
- 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.)
