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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Barb's Famous Bacon and Potato Stuffing Recipe

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This recipe for Barb's Famous Bacon and Potato Stuffing is from Frey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound of thick hicory smoked cooked bacon pieces
7 medium potatoes baked and cut into 1 inch cubes
1 1/2 C chopped onion
1 C celery diced
1 T fresh sage chopped
1 1/2 t fresh thyme
3/4 C chicken broth
1/4 C salted butter melted
1 C seasoned breadcrumbs
1/4 C chopped fresh parsley
salt and pepper
Directions:
Directions:
Scoop bake potato pulp break up to 4 cups set aside. In a large skillet cook bacon to crisp. Add onion and celery cook 2 min. Add potato pulp to skillet and spices. In a large bowl pour broth and butter to moisten bread. Mix potato and parsley. Season with salt and pepper.

May serve into balls. Moisten in butter bake 350º for 25 min.
Personal Notes:
Personal Notes:
This is Barb Dirickson's recipe. She is a wonderful cook and loved to serve in sage hens, or make around 10 stuffing balls and freeze for later.

 

 

 

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