| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
9 |
Servings |
INGREDIENTS
| 6 |
c |
Potato, chop small cubes |
| 1 1/2 |
c |
Bread crumbs (2 pc toast) |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Poultry seasoning OR |
|
|
1 ts sage to taste |
| 1/2 |
c |
Margarine melted OR |
|
|
Part cooking liquid,less fat |
| 1/2 |
c |
Onion, to taste |
INSTRUCTIONS
Cook potatoes about 20 min or until soft enough to mash. Place onions in a
large microwave safe bowl and cook 1 minute on high or until margarine is
melted. Stir frequently. Place about 1/3 of the cooked potatoes at a time
on top of the margarine/onion and mash. Add seasoning by sprinkling part at
a time while mashing. Blend well. Taste and adjust seasoning if desired.
Divide into meal-sized portions, extra may be frozen. Reheat in microwave
or oven and serve very hot.
Source: Rodier family recipe card. This dressing has been served with
every family turkey dinner for about 6 generations, and has become a
favorite freezer item ready to serve with any plain meat. Shared by
Elizabeth Rodier Aug 93, revised Oct 93.
Have not tried a lower fat version, but half turkey fat and half de-fatted
drippings would likely work. Turkey broth is used in a diabetic bread
dressing and no-fat gravy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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