Craig Claiborne

Potato Stuffing

Preparation info
  • Enough for a

    10 pound

    goose
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ½ cup melted butter
  • 2 teaspoons salt
  • ½ teaspoon

Method

  1. Place the butter, salt, pepper, sage, onions and parsley in the container of an electric blender. Cover and blend on high speed for twenty seconds, or until smooth.

  2. Pour the sauce over the potatoes and mix lightly.