How to Make Potato Stuffing

This can replace mashed potatoes on your Thanksgiving or holiday table, or it can just "complement" them. Power to the potato! Yields 7 cups.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Groceries
• Chef's Knives
• Casserole Dishes
• Mixing Bowls
• Skillets
• 1 onion
• 1/2 lb. bacon cut into 1-inch pieces
• 1 1/2 tsp. crumbled dried thyme
• 1 tbsp. crumbled dried sage
• 3 ribs chopped celery
• 1/4 cup chopped parsley
• 4 tbsp. unsalted butter
• 2 1/2 lbs. baking potatoes
• 7 slices sourdough bread
• 1/2 cup warm water
• salt & pepper

1. Tear bread into 1/2-inch cubes and dry them in a 350 degree F oven for 20-30 minutes.
2. Preheat oven to 425 degrees F.
3. Wash potatoes and pierce a couple of times with a fork.
4. Bake potatoes 35 to 40 minutes or until a knife pierces the tip of the potato with ease.
5. Remove potatoes from oven and cool until you can handle them with your hands.
6. Cut the potatoes in half and scoop out enough of the meat of the potato to equal 4 cups.
7. Heat a large skillet over medium-high heat and cook bacon until crisp.
8. Add onion and celery and cook 2 minutes, stirring often.
9. Break potatoes into small pieces and place in skillet with parsley, sage, thyme, and salt and pepper to taste.
10. Toss mixture gently to blend and set aside when heated through.
11. Put bread in a mixing bowl. Mix water with butter and pour over bread, tossing with your hands so that the mixture is evenly moistened.
12. Add potato mixture and toss gently until just combined.
13. Use to stuff poultry, or place in a casserole dish and bake, covered, in a 350 degree F oven for 45 minutes or until hot.