INGREDIENTS

INSTRUCTIONS

1997    
This is a side dish, not a stuffing for the inside of a bird. My dad
always makes this (as did his mother before him) at holidays, but
there's never been a recipe written down. I consulted with my dad,  and
wrote this down while making it for a party last weekend. Except  for
the amount of curry I use, which is about double the amount he  uses, I
think the recipe's pretty authentic. I chose egg substitute  (Egg
Beaters brand) rather than fresh eggs, because I knew it would  be
sitting around on a buffet table for a while.  Mashed potatoes: Boil
potatoes in enough water to cover. When they're  fairly tender, drain
and mash with butter and milk. Add the pepper.  The mashed potatoes
will be fairly thin. Set aside.  bread mixture: In a large frying pan,
melt the butter and add the  onions, celery, sage, and curry powder.
When the vegetables are  wilted, add the bread cubes and continue to
fry over medium heat  until all the butter's absorbed. Add more butter
if the bread cubes  seem too dry.  When the stuffing mixture is done,
combine with the mashed potatoes  and the parsley. Add salt and pepper
to taste. Finally, add the eggs  or egg substitute, stir thoroughly to
combine. At this point if it's  too dry, you can add more milk. The
bread absorbes quite a bit.  Bake until heated thoroughly in the oven
in a buttered casserole.  Serves at least 8 generously.  Posted to
FOODWINE Digest  by Gretl Collins <gyc1@PSU.EDU> on Nov 24,

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Nutrition (calculated from recipe ingredients)
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Calories: 7917
Calories From Fat: 5013
Total Fat: 566.6g
Cholesterol: 2035.9mg
Sodium: 16756.9mg
Potassium: 3113.7mg
Carbohydrates: 342.8g
Fiber: 27.1g
Sugar: 58.7g
Protein: 387.6g