Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Misc
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Potatoes, baking, peeled
1 c Light cream
1 c Butter
16 sl White bread, dry
2 c Onion,chopped
2 c Celery,chopped
1 tb Salt
1 t Pepper
2 tb Parsley,chopped
Giblets,cooked,chopped
3 ea Eggs,slightly beaten
Boil potatoes until tender; drain. Heat cream with 1/
c. butter and whip into potatoes.
Cut bread into small cubes; toss in 1/3 c. butter and
toast in 350 F. oven 5 minutes.
Saute onion and celery in the remaining butter. Remove
from heat; stir in seasoning and parsley.
In 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 13 x 9 x 2 inch baking
pan. Cover and bake in 350 F. oven 40 minutes; uncover
and bake 20 minutes.)
