Recipe: Mashed Potato Stuffing - Dear RisaG: I hope these recipes will help! Happy Thanksgiving dear gifted cook.

Dutch Potato Stuffing

3 lbs. chopped onions
3 stalks chopped celery
5 lb. cooked potatoes
butter only
1 regular size loaf of white bread
3/4 loaf of Pepperidge Farm bread
warm milk

Break the breads into small pieces and place in a very large container for mixing. Set aside.
Saute the onions and celery together. Set aside.
Mash the potatoes with butter only. Add the onions and celery with the potatoes. Then add the potatoes to the breads and mix. Moisten with some warm milk, not too much, you do not want it to be on the runny side. Bake at 350 until done. Start checking after 45 minutes cooking time.


Thanksgiving Stuffing:

Approximately 1 loaf of white bread cut into 1 inch squares
2 medium to large potato's
1/4 lb. butter with approximately 4 Tbls for topping
1 can chicken stock (or homemade if you have the time)
1 large onion
1 cup (give or take) of celery
2 extra large eggs
Salt and Pepper to taste

If you didn't notice, this recipe is simple and is excellent with many variations. Also, it is meant to be prepared with a good glass of wine and a lot of experimenting. Skin, cut, and boil potato's until tender... as if you were making mashed. Melt 1/4 pound of butter and add celery and onion with 1/4 tsp. of salt and 1/2 tsp. of pepper. Cook until tender. Remove from heat. Add bread until mixture is absorbed. Add eggs to mixture and stir until incorporated. Make sure the eggs do not cook. Add potato's and mix/mash. The key here is onion/celery/butter mixture to bread/potato. You can see if you have too much of one or the other and just add as necessary. Add chicken stock while mixing until the consistency is of a dry dough. Its easy to tell.... the key is not making it too wet. If you do, add more bread. The mixture should be a light brown. Add to a baking dish, top with the remaining butter and bake at 350 degrees for 30 minutes or more if you like the crispy outer skin.