| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Misc |
12 |
Cups |
INGREDIENTS
| 4 |
lb |
Potatoes, baking, peeled |
| 1 |
c |
Light cream |
| 1 |
c |
Butter |
| 16 |
sl |
White bread, dry |
| 2 |
c |
Onion,chopped |
| 2 |
c |
Celery,chopped |
| 1 |
tb |
Salt |
| 1 |
ts |
Pepper |
| 2 |
tb |
Parsley,chopped |
|
|
Giblets,cooked,chopped |
| 3 |
|
Eggs,slightly beaten |
|
5 |
minutes. |
INSTRUCTIONS
Boil potatoes until tender; drain. Heat cream with 1/ c. butter and whip
into potatoes.
Cut bread into small cubes; toss in 1/3 c. butter and toast in 350 F. oven
Saute onion and celery in the remaining butter. Remove from heat; stir in
seasoning and parsley.
In very large bowl mix potatoes, Giblets and onion mixture. Stir in beaten
eggs, then toasted bread cubes. Fill bird. (Do not pack), truss, and roast
as usual. (Or spoon into greased 13 x 9 x 2 inch baking pan. Cover and bake
in 350 F. oven 40 minutes; uncover and bake 20 minutes.)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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