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I have always loved Thanksgiving and the meal that comes with it. In my recollection, there has not been one Thanksgiving without some kind of stuffing on the table. In this article, I will 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 our Thanksgiving dinner, but this recipe is a fun and unique twist.
Let it not be limited to Thanksgiving, as you can have turkey and stuffing at other times of the year, too.
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Mashed Potato Stuffing Recipe
- 5-6 cups mashed potatoes, just plain potatoes, not prepared with extra milk, butter, etc.
- 6 cups cut-up, day-old, white bread (your favorite bread will do as well)
- 2 1/2 cups onions, chopped
- 1 cup fresh parsley (if you absolutely can't get fresh, you can substitute much less of dried, but it takes a lot from the recipe.)
- 1 cup chopped celery leaves
- 3-3 1/2 tablespoons butter, melted
- 1 teaspoon pepper
- 1 1/2 teaspoon salt
- Mixture of pinches of thyme, garlic, onion and, any other favorite spices for turkey stuffing
- Dash of cayenne pepper (optional)
- 1 tablespoon all-purpose flour
- 3/4 cup egg or egg substitute, but I like to use egg whites
- 1 cup milk
- 1 turkey, approximately 12-14 pounds; if larger or smaller, adjust accordingly
- Combine your potatoes, bread pieces, onions, celery leaves, parsley, butter, salt and pepper, and any other spices into a large bowl.
- In a smaller bowl, beat the egg and add the flour together. Stir in your milk.
- Pour the second mixture 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.)
- 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.
- 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.
- Let the turkey rest when you take it out of the oven. Never cut into it right away or you will lose juices and you will think the turkey is dry (for a reason!).
Note: makes about 10 to 12 servings