5 tbsp Melted Butter
1 large Onion, Chopped Fine
1 large Celery Stalk, Diced
6 cup Bread Crumbs (Coarse, White)
3 lb Russet Potatoes (Peeled And Boiled)
3/4 cup Milk, Warmed
1 1/2 tsp Poultry Seasoning
Salt And Pepper, To Taste
|
|
For a 10-12 pound turkey. Mash potatoes with 3/4 cup warmed milk. Melt the butter over medium heat in a wide skillet. Add onion and cook, stirring often, until it is limp and starting to turn gold. Stir in the celery so it's covered with butter and remove pan from the heat. Combine the pan contents with remaining ingredients: taste and adjust seasonings. Old recipes call for as much as three times this much butter and cream in the potatoes, so feel free.
Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996 Posted to MC-Recipe Digest V1 #662 by Peg Baldassari <Baldassari@CompuServe.COM> on Jul 9, 1997
|
|
