POTATO & BREAD STUFFING
This is one of my favorite stuffing recipes which I obtained from Teri Foster's site. She was gracious enough to let me add this to my page.
|1/4 cup||Milk||50 mL|
|1/2 tsp||Salt||2 mL|
|1/4 tsp||Pepper||1 mL|
|8 tbsp (1 stick)||Unsalted butter||115 g|
|1 cup||Chopped onions||250 mL|
|3||Celery ribs, chopped||3|
|4 cups||Cubed homemade style white bread, about 10 slices||1 L|
|2||Eggs, lightly beaten||2|
|1/4 cup||Chopped fresh parsley||50 mL|
|Salt & Pepper to taste|
|8 tbsp (1 stick)||Unsalted butter cut into bits||115 g|
Preheat oven to 350° F. Generously butter a 1-1/2 quart baking dish. Set aside. Cook potatoes in water until soft enough to mash. Mash and beat in milk, salt and pepper. Transfer to large bowl. Melt the 8 tablespoons of butter in large skillet over medium heat. Add onions and celery; cook until just soft, about 10 minutes. Add to potatoes, using slotted spoon. Sauté bread cubes in same skillet until brown and crispy, adding more butter if needed. Transfer bread to potatoes. Add the eggs, parsley, salt and pepper to potato mixture. Mix thoroughly; transfer to baking dish. Dot the casserole with butter bits. (Casserole can be prepared up to 2 days ahead, refrigerated, and brought to room temperature before continuing.) Bake in oven until hot, about 35 minutes. Cover with foil if top browns too much.
Notes: This recipe is extremely versatile. You can add up to 8 more potatoes or 2 cups of bread without changing other ingredients unless needed for moisture or seasoning. The bread could be browned in the oven, or it could be added without browning at all. I often add some dried sage and thyme for a slight poultry seasoning taste. And we almost always add some turkey juices to the top before baking. Just have fun and enjoy. By the way, leftovers are terrific!