"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Stuffing, Aunt Christal's Potato Recipe

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This recipe for Stuffing, Aunt Christal's Potato, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Christa E. Cox
Added: Thursday, October 13, 2005


3 1/2 lbs potatoes
2 eggs, beaten
4 cups soft bread crumbs
1/2 cup of fat such as lard or oil

1 cup of onions, chopped
2/3 cup celery, chopped

1 1/2 tablespoons of poultry seasoning
1 tablespoon of salt
1 1/2 teaspoons of mono sodium glutamate (Accent)
1 teaspoon pepper

Wash, pare, and cook potatoes in boiling water until they are tender, about 15-30 minutes (depending on potato size & amount of heat); drain.
Dry the potatoes by placing them in a pot & shaking the pot over low heat for about 5-6 minutes.
While the potatoes are cooking, heat the fat in a skillet. When hot, add the vegetables; cook them over medium heat until they're tender. Remove the skillet from the heat; set aside.
Force the cooked & dried potatoes through a food mill or a ricer into a large mixing bowl; add the cooked vegetables (entire skillet), bread crumbs, seasonings, and egg; mix throughly.
Stuff the turkey's cavity. Or if serving as a side dish, place in an ungreased 9"x13" baking dish or a baking dish size of your choice. I usually use 2 smaller dishes. I'll use one and freeze the other.
Bake in a preheated 350 or 375 degree oven until brown and bubbly.

Personal Notes:
Personal Notes:
At Holiday gatherings, my youngest daughter & oldest nephew would always playfully argue over this delightful dish.




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