BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
November 17 2010
Mashed Potato Stuffing
1 lb. high-quality white bread, cut in standard slices
Milk or water for soaking
4 lbs. all-purpose potatoes
6 tbsp. butter, softened
2 tsp. salt
1 cup hot milk
6 tbsp. bacon grease or butter
2 cups finely chopped onion
2 cups finely chopped celery
2 eggs, lightly beaten
Handful of celery leaves, chopped
1/2 cup chopped parsley
Soak the bread slices in a deep bowl of milk or water for 15 minutes. Lift them out by the handful and squeeze the liquid out. Tear the bread into small pieces.
Peel the potatoes, cover with salted water, bring to a boil and cook for about 20 minutes. Drain. Then add the butter, salt and hot milk, and whip to mashed consistency.
Melt the bacon grease in a large skillet, add the onion and celery, and saute until soft. Stir in the squeezed bread, then combine with mashed potatoes. Add eggs, celery, parsley and pepper.
Put mixture into buttered casserole dish. Cover with foil, and bake for 30 or 40 minutes in a 350-degree oven. Baste with turkey drippings, if desired.