Potato Stuffing Recipe

Name: Potato Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 t Pepper; 2 tb Parsley,chopped; Giblets,cooked,chopped (can be substituted with ground beef, browned and drained); 3 ea Eggs,slightly beaten

Servings: persons

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 t Pepper
2 tb Parsley,chopped
Giblets,cooked,chopped (can be substituted with ground beef, browned and drained)
3 ea Eggs,slightly beaten

1
Boil potatoes until tender; drain. Heat cream with 1/
2
c. butter and whip into potatoes.
3
Cut bread into small cubes; toss in 1/3 c. butter and
4
toast in 350 F. oven 5 minutes.
5
Saute onion and celery in the remaining butter. Remove
6
from heat; stir in seasoning and parsley.
7
In very large bowl mix potatoes, Giblets and onion
8
mixture. Stir in beaten eggs, then toasted bread
9
cubes. Fill bird. (Do not pack), truss, and roast as
10
usual. (Or spoon into greased 13 x 9 x 2 inch baking
11
pan. Cover and bake in 350 F. oven 40 minutes; uncover
12
and bake 20 minutes.)

1187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lb Potatoes, baking, peeled, 1 c Light cream, 1 c Butter, 16 sl White bread, dry, and more.

Yes, Potato Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Potato Stuffing

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