Recipes: Potato Stuffing for Thanksgiving

Delicious stuffing which replaces the need for additional potatoes at a holiday dinner. I cook it in the turkey.  This stuffing was originally made with boiled potatoes and was passed down by my father's family. It became an immediate family tradition.  My mother adapted the recipe when Betty Crocker "Potato Buds" were invented and they have provided a more than satisfactory substitute for boiled potatoes.  Once all the additions are made, one would be hard put to determine the base was "Potato Buds".

Potato Stuffing:

(printable recipe)

Ingredients:
8 cups water
2 cups milk
12 tablespoons butter
salt to taste
8 cups Potato Buds 

1or 2 - 12/16 oz. tubes of sausage meat
approximately 1/3 cup Bell's Seasoning (also to taste and color)
1/2 cup to 1 cup minced onion or to taste
1/2 cup to 1 cup  minced celery or to taste
2 eggs

You will need a very large sauce pan for the amount of stuffing this recipe will make.  I use the bottom of a heavy duty pressure cooker.  You can cut it down according to back of the box and lessen the other ingredients accordingly.  It really is a matter of personal taste. 


Any extra stuffing may be baked in a separate casserole dish.


Prepare Potato Buds according to box directions after adding Bell's seasoning to dry potato flakes.
Add minced celery to liquid ingredients as they heat.
After preparing potatoes, add 2 eggs and mix well.


Lightly brown sausage meat in fry pan breaking up into small pieces with a fork. Be careful not to burn. [If you neglected to defrost the sausage meat, simply do so on the "defrost" setting of the microwave.] Then add onion and cook until tender. Drain off any fat and add sausage and onion to potatoes. 


Stuffing will be stiff. Mix stuffing well and chill in refrigerator until time to stuff the turkey. This recipe will stuff a 23 lb. turkey with enough leftover to fill a casserole dish as well.

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