#potato stuffing

Potato Stuffing

Potatoes were popular in folk medicine for curing rheumatism and warts

- Patricia Telesco

Ingredients:

5-6 cups mashed potatoes

2 large onions, chopped

2 stalks of celery, chopped

3 tbsp butter

1 tbsp poultry seasoning

1 tsp garlic powder

Salt & pepper

4 oz spiced croutons

1 cup chicken or vegetable broth (approximately)

Place the potatoes in a large bowl. Sauté the onions and celery in the butter; stir in the poultry seasoning, garlic, salt, and pepper. Pour over the potatoes. Add the croutons and enough broth to moisten. Mix well.

Yield: About 8 cups stuffing.

- from A Kitchen Witch’s Cookbook (Telesco)

Bree’s Cranberry-Herb Stuffing

This is my personal recipe for stuffing. It works equally well for turkeys and roast chicken, and pairs nicely with my Apple-Potato Dressing, for those who enjoy sweet-and-savory side dishes.

Ingredients:

8 oz Herb-seasoned stuffing (I use storebought to save time)

1/2 cup dried cranberries

2 tbsp butter, softened

1 cup water, to moisten

1 tart apple, cubed (if desired)

Pinch of pumpkin spice (if desired)

In a medium-sized bowl, combine the stuffing mix, cranberries, butter, and water. Season with a little pumpkin spice (cinnamon, clove, and nutmeg) and add the cubed apple if desired. Mix well, until moistened and slightly clumpy.

Version 1: Stuff by the spoonful into a fowl prepared for roasting. Cap with cored half of a tart apple (I recommend Golden Delicious or Stayman Winesap, if you can get them) and secure with short wooden skewers. Roast as usual and serve as a side.