Recipe By : Dressed Birds? Stuffed Birds? Yankee Magazine November 1996
Serving Size : 1 Preparation Time :0:00
Categories : Chicken And Poultry Mastercook
Posted To Mastercook Group
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Tablespoons Melted Butter
1 Large Onion -- Chopped Fine
1 Large Celery Stalk -- Diced
6 Cups Bread Crumbs (Coarse, White)
3 Pounds Russet Potatoes (Peeled And Boiled)
3/4 Cup Milk -- Warmed
1 1/2 Teaspoons 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.
