Potato Stuffing

Name: Potato Stuffing
Yield: Makes 12 to 13 cups
Ingredients: 1 tblsp. salt; 1 c. chopped celery; 2 tblsp. chopped parsley; 1 tsp. pepper; 1 c. butter or regular margarine; 2 c. chopped onion; 16 slices dry white bread; 3 eggs, slightly beaten; Giblets, cooked and chopped; 4 lbs. baking potatoes, peeled; 1 c. light cream

Preparation info

Makes
12 to 13 cups

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Potatoes keep this stuffing light—a great Pennsylvania Dutch favorite

Ingredients

4 lbs. baking potatoes, peeled
1 c. light cream
1 c

Side dish
Vegetarian

Method

Boil potatoes until tender; drain. Heat cream with ⅓ c. butter and whip mixture into potatoes.
Cut bread into small cubes; toss in ⅓ c. melted butter and toast in moderate oven (350°) 5 minutes.
Sauté onion and celery in remaining ⅓ c. butter. Remove from heat; stir in seasonings and parsley.
In a very large bowl, mix potatoes, giblets and oni