How to Make Mashed Potato Stuffing - A Recipe to go with Turkey at Thanksgiving
Thanksgiving, or any time of the year
I have always loved Thanksgiving and the meal that comes with that. In my recollection, there has not been one Thanksgiving without some kind of stuffing. I wanted to share an adaptation of a recipe that was shared with me that actually includes mashed potatoes in the stuffing! Granted we almost always have mashed and/or sweet potatoes as well at Thanksgiving Dinner, but this may still be a fun unique twist. Let it not be limited to Thanksgiving, as you can have turkey and stuffing at other times of the year as well.
Ingredients for Mashed Potatato Stuffing
Five to Six cups of mashed potatoes (just plain potatoes, not prepared with extra milk, butter, etc.)
Six cups of cut up day old white bread (though wheat will do, or even use another favorite bread)
Two and one half cups of onions, chopped
1 whole cup of fresh parsley (if you absolutely can't get fresh, you can substitute much less of dried, but it takes a lot from the recipe.)
One cup of chopped celery leaves
Three to Three and a half Tablespoons of butter, melted
One teaspoon Pepper
One and half teaspoon Salt
Mixture of pinches of thyme, garlic and onion and any other favorite spices for turkey stuffing
Dash of Cayenne Pepper (optional)
One Tablespoon of all purpose flour
3/4 cups of egg (or egg substitute, but I like to use egg whites)
One cup of milk
One Turkey (of course! Approximately 12-14 pounds. If larger or smaller, adjust accordingly)
Instructions for Stuffing the Turkey
1. Combine your potatoes, bread pieces, onions, celery leaves, parsley, butter, salt and pepper and any other spices into a large bowl.
2. In a smaller bowl, beat the egg and add the flour together. Stir in your milk.
3. Pour second mixture into into the potato mixture and mix this up well. (If you filling seems pretty dry, add just a little bit of milk to it at a time until it is not too dry.)
4. Before sticking your turkey in the oven, stuff it with the stuffing mixture. Tie the drumsticks of your turkey together to kind of close it up. Place your turkey in a roasting pan, on a rack. (Later we cover up the turkey with a foil tent, so it doesn't get too done in certain parts.
5. Bake the turkey at 325 degrees for four and a half to five hours, or better yet use a meat thermometer that eventually reads 180 degrees. This prevents loss of juices from needless pricking or poking of the turkey. You can baste the turkey as needed with the juices.
6. Let the turkey rest when you take out of oven. Never cut into it right away or you will lose juices and you will think the turkey is dry (for a reason!)
Makes about 10 to 12 Servings.
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