James's Mashed Potato Stuffing
1 pound high-quality white bread -- sliced milk or water -- for
soaking
4 pounds potatoes
6 tablespoons butter -- softened
2 teaspoons salt
1 cup hot milk
6 tablespoons bacon grease or butter
2 cups onion -- finely chopped
2 cups celery -- finely chopped
2 eggs -- lightly beaten
1 handful celery leaves -- chopped
1/2 cup parsley -- chopped
1. Soak the bread slices in a deep bowl of milk or water for 15 minutes.
Lift t hem out by the handful and squeeze the liquid out. Tear the bread into
small pieces.
2. Peel the potatoes, cover with salted water, bring to a boil and cook for
about 20 minutes. Drain. Then add the butter, salt and hot milk, and whip to
mashed consistency.
3. Melt the bacon grease in a large skillet, add the onion and celery, and
sauté until soft. Stir in the squeezed bread, then combine with mashed
potatoes.
4. Add eggs, celery, parsley and pepper.
5. Put mixture into buttered casserole dish. Cover with foil, and bake for
30 o r 40 minutes in a 350-degree oven. Baste with turkey drippings, if desired.
The reason most people sweat is so they will not catch fire while
they are making love.
- Don Rose