Yield: 12 cups
|4 pounds||Potatoes, baking, peeled|
|1 cup||Light cream|
|16 slices||White bread, dry|
|3 eaches||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 ⅓ 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.)
* COPIED Submitted By COOKING On 10-29-95