Thursday, November 25, 2010

Gram's Filling

My Gram was an amazing cook but she didn't measure anything. I was not blessed with that talent. I love my measuring spoons and cups. This has all the right ingredients and I'm pretty happy with my measurements now. I think it taste almost like hers. I received my mom's seal of approval. Who by the way can also make the filling with no measuring. It must of skipped me. I do know her one secret was to make sure she used all the celery leaves within her stalk.
Recipe from my Gram.
1 cup butter
2 onions, finely chopped
2 stalks celery, finely chopped
5 lbs potatoes, peeled and cubed
2 loaves bread, torn
4 eggs, beaten
2 tbsp dried parsley
2 tsp dried sage
Preheat oven to 350 °F. In a large pot bring salt water to a boil and add potatoes. Cook until tender and drain. In a large pan melt butter. Add onion and celery; cook until onion starts to get transparent. Remove from heat and allow to cool. Place bread in a large bowl; pour eggs over bread to moisten. Add seasonings along with cooled butter, onion and celery mixture. Stir well to combine. With a potato masher, roughly mash potatoes a few times. Add to bread mixture and stir well to combine. Spoon filling into a buttered casserole dish. Bake uncovered for an hour.


Paula said...

What is filling? Is that what we in the south would call dressing? Except for the potatoes it kind of sounds like it.
Looks like you guys had a wonderful feast! I hope you had a fabulous Thanksgiving.

Michelle said...

It's like stuffing with smashed potatoes mixed in. I never realized there wasn't potatoes in stuffing or dressing.


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