Recipe: Potato Stuffing (using mashed potatoes and toasted bread crumbs)

POTATO STUFFING

10 medium potatoes (3 lbs)
boiling water
1 tbsp salt
1/2 cup butter or margarine
1 cup chopped onion
1/2 cup chopped celery
4 cups toasted bread crumbs*
2 tsp salt
1 tsp sage
1 tsp dried thyme leaves
3 eggs, beaten

Peel and quarter potatoes. Boil water (2-inches deep) in a large saucepan. Add 1 tablespoon salt and potatoes. Cover and cook 20 minutes or until tender.

Drain well; return potatoes to saucepan. Beat with portable electric mixer (or mash with potato masher) until smooth. Heat slowly over low heat, stirring, to dry out (about 5 minutes).

In hot butter in medium skillet, saute onion and celery 5 minutes, or until tender.

Add mashed potato to onion-and-celery mixture, along with bread crumbs, salt, sage and thyme. Beat with wooden spoon to mix well. Beat in eggs.

Use potato mixture to stuff goose or turkey (do not pack stuffing tightly in bird).

*To make toasted bread crumbs, toast white bread then grate on fine grater.

Makes 10 cups stuffing; enough for a 10-12 lb bird
Source: Magazine Clipping