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1
Boil potatoes in salted water.
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2
Saute onion and celery in oil.
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3
Add salt and pepper to taste.
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4
Boil the giblets and neck in salted water to make stock.
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5
Moisten bread with milk.
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6
Smash the potatoes in a large bowl.
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7
(I use a small roasting pan, and then I roast the filling right in it.)
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8
Add all other ingredients including all spices and oil from saute.
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9
When adding the eggs, add a little of the hot mixture to the eggs first and beat well, so as to not scramble them when they go into the whole mix.
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10
Mix thoroughly.
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11
If it needs more moisture, add the stock, a little at a time.
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12
Taste to make sure enough spices are added.
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13
Add more salt and pepper and poultry seasoning, if needed.
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14
Bake at 350 degrees in a greased casserole dish or roasting pan until very hot and browned, usually one hour.
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15
Dot the top with pats of butter before putting into oven.
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16
I know some people chop the giblets and add to the filling, but I don't.
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17
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.
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18
Therefore, Food Network cannot attest to the accuracy of any of the recipes.
