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.
Ingredients
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
Directions
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.

2 comments:

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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