POTATO LOVERS TURKEY STUFFING

3 pounds russet potatoes, peeled
3/4 cup milk, warmed
5 tablespoons melted butter
1 large onion, chopped fine
1 large celery stalk, diced
6 cups coarse, white bread crumbs
1 1/2 teaspoons poultry seasoning
salt and pepper (to taste)

Boil potatoes as you would for mashed potatoes. When done, drain and mash 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 the bread crumbs, poultry seasoning, salt and pepper: Taste and adjust seasonings.

Bake extra stuffing in a well-buttered shallow casserole for about an hour at 350 degrees F. Cover for the first 40 minutes or so then uncover and dot with butter so the top can take a nice crust.

Makes stuffing for a 10-12 pound turkey
Adapted from source: Yankee Magazine, November 1996