Things You'll Need:
- 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
- Groceries
- Chef's Knives
- Casserole Dishes
- Chef's Knives
- Mixing Bowls
- Skillets
- Mixing bowls
- Skillets
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Step 1
Tear bread into 1/2-inch cubes and dry them in a 350 degree F oven for 20-30 minutes.
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Step 2
Preheat oven to 425 degrees F.
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Step 3
Wash potatoes and pierce a couple of times with a fork.
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Step 4
Bake potatoes 35 to 40 minutes or until a knife pierces the tip of the potato with ease.
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Step 5
Remove potatoes from oven and cool until you can handle them with your hands.
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Step 6
Cut the potatoes in half and scoop out enough of the meat of the potato to equal 4 cups.
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Step 7
Heat a large skillet over medium-high heat and cook bacon until crisp.
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Step 8
Add onion and celery and cook 2 minutes, stirring often.
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Step 9
Break potatoes into small pieces and place in skillet with parsley, sage, thyme, and salt and pepper to taste.
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Step 10
Toss mixture gently to blend and set aside when heated through.
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Step 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.
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Step 12
Add potato mixture and toss gently until just combined.
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Step 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.
