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Thanksgiving


7 - 8 slices bread, cut into small cubes (about 1 quart)
6 medium/large potatoes (4 - 5 c. mashed)
6 Tbs. butter, browned
5 celery ribs
1 medium onion
2 large eggs, beaten
1/2 c. milk
3/4 tsp. seasoned salt
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3/4 tsp. salt
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3/4 tsp. pepper
garlic powder, parsley, thyme, and sage to taste, optional

Cut bread slices into small cubes and let sit out to dry overnight. Or toast them in the oven until lightly browned.
7 - 8 slices bread, cut into small cubes (about 1 quart)
Peel, cut, and boil potatoes in water until soft. Drain the water and mash with a mixer until smooth.
6 medium/large potatoes (4 - 5 c. mashed)
In a saucepan, melt the butter and continue cooking until lightly browned. (It will be caramel in color and have a wonderful nutty aroma.)
6 Tbs. butter, browned
Finely chop the onion and celery (I use my Ninja chopper). Add them to the browned butter and cook for 10 - 15 minutes.
5 celery ribs,1 medium onion
Add the beaten eggs, milk, and seasonings to the slightly cooled butter mixture.
2 large eggs, beaten,1/2 c. milk,3/4 tsp. seasoned salt,3/4 tsp. salt,3/4 tsp. pepper,garlic powder, parsely, and sage to taste, optional
Add the egg/butter mixture to the mashed potatoes. Mix well. Then stir in the bread cubes.
Grease a casserole dish with butter and fill it with the potato filling. You can bake this immediately or cool and refrigerate for the next day.
Bake, covered, at 350° for 30 minutes. Uncover, and continue baking for another 10 minutes.
Drizzle with additional brown butter, or serve with gravy.
Refrigerate any leftovers in an airtight container and reheat them to serve. Leftover potato filling should be good for up to five days.

You can use this to stuff a bird as well. If you like it moister, add some additional milk/broth

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