LauraAlice 10-21-99 10:32
Potato Stuffing (Filling)
4 lb. baking potatoes, peeled
1 cup light cream
1 cup butter or regular margarine, divided
16 slices dry white bread
2 cups chopped onion
1 cup chopped celery
1 Tbl. salt
1 tsp. pepper
2 Tbl. chopped parsley
Giblets, cooked and chopped (optional)
3 eggs, slightly beaten
Preheat ovent to 350° F.
Boil potatoes until tender; drain.
Heat cream with 1/3 cup butter and whip mixture into potatoes.
Cut bread into small cubes; toss in 1/3 cup melted butter and toast at 350 degrees F. in preheated oven for 5 minutes.
Saute onion and celery in remaining 1/3 cup butter.
Remove from heat; stir in seasonings and parsley.
In a 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 13x9x2" baking pan.
Cover and bake in 350 degree F. oven 40 minutes; uncover and bake 20 minutes.
(If you don't use giblets, you may want to add some of good turkey broth)
Makes 12-13 cups.