Sautee: 1 c. butter 2 c. chopped onion 2 c. celery 1/4 c. parsley 2-8 oz. cans mushrooms, drained
Pour over 3 pkgs. dry bread crumbs 12-13 cups in very large bowl
If bread crumbs “are not†seasoned add: 1 1/2 tsp poultry seasoning 1 1/2 tsp. salt 1/2 tsp. sage 1 tsp. thyme 1/2 tsp pepper 1 1/2 tsp. marjoram
pour in:
chicken broth 3-4 1/2 cans (enough to make it very moist)
Add: 3 well beaten eggs
Mix well- pack lightly into Crock Pot, cover, cook on high for 45 minutes then reduce to low and cook 4-8 hours.
X-Traordinary Mashed Potatoes
5 lb. potatoes 1 c. sour cream 1 tsp. salt 1/4 tsp. pepper 8 oz. cream cheese, softened 2 tsp onion salt 2 tbsp. butter
Peel potatoes and cut into slices or chunks. Cook potatoes in salted water until tender. Drain potatoes and mash with mixer. Add remaining ingredients, mixing well. Put potatoes into a greased, 2-quart, casserole dish and dot with butter. Bake at 350 deg. casserole dish and dot with butter. Bake at 350 degree for 45 minutes. This turns ordinary mashed potatoes into x-troadinary mashed potatoes! Serves 8 to 12.
Note: The potato mixture can be covered and kept in the refrigerator for up to 2 weeks before baking.
Helen suggests you can heat a smaller amount of these potatoes in your microwave.