Bird and Bread

order ivermectin over the counter Our next recipe is one of Sandra’s favorites. She writes:

Growing up, we spent Thanksgiving at my Uncle Dave and Aunt Karen’s home. Aunt Karen is an amazing cook and since she grew up Pennsylvania Dutch, she had some of the most rich and delicious recipes in her repertoire. Our family favorite was her “filling” –   a casserole that was part mashed potatoes, part stuffing. It was always the star of our Thanksgiving table. Seriously, I don’t think we would have noticed if the turkey was missing as long as she kept the filling coming.

The following recipe is nearly identical to the one her family eats on Thanksgiving.

Potato and Bread Filling

•  5 lbs potatoes, peeled and cut up
• 4 tbsp butter
• 1 1/2 cups milk
• 1 cup chicken stock
• 3/4 cup butter (1 1/2 sticks)
• 3 cups finely chopped celery, including leaves
• 2 cups finely chopped sweet onions
• 1/4 cup chopped fresh parsley
• 1/2 tsp salt (or more to taste)
• 1/2 tsp pepper
• 7 -8 slices toasted white bread, cut into small cubes
• 3 eggs, beaten

You can find the detailed instructions here. The good news is that prep time is only 25 minutes and cooking time is only 40. As someone who once spent the entire evening before Thanksgiving roasting and then peeling hundreds of chestnuts for stuffing, this ease of this recipe seems very, very attractive. Chestnuts be gone!

Do you roast a big turkey? Do you stuff it? Or are you a Tofurkey family?

[FEATURED PHOTO CREDIT: DAVECURLEE via PHOTOPIN CC]