Prep 30 mins
Cook 45 mins
Family legend has it that this originated with the Danish royal family. Apparently my mother's friend knew the cook. It is by far my favorite stuffing and of course we stuff chickens etc. with it and even make it as a vegan casserole by leaving out the poultry all together. I have modified it somewhat over the years but it is still basically the same recipe.
- 10 lbs potatoes, baked
- 2 cups chopped onions
- 2 cups chopped celery
- 2 cups breadcrumbs
- 1⁄4 lb butter
- 2 tablespoons ground sage or 2 tablespoons poultry seasoning
- fresh ground pepper
- poultry drippings or vegetable broth, for basting
- Yes, 10 lbs. I stuff the bird and use the rest as a separate casserole. It all gets eaten.
- Bake potatoes. When done and cool enough grate them and put into large bowl. I use skin and all.
- Add butter and mix. DO NOT use margerine.
- Add other ingredients and mix well.
- Add salt to taste.
- Stuff turkey or chicken and roast according to your instructions.
- For the rest of it.
- Butter a casserole dish and put in remaining stuffing.
- Bake in oven at 350 degrees for about 45 minutes. Baste periodically with turkey/chicken drippings and cook until it has a nice crust on top.
- If you want a vegetarian dish use a rich vegetable broth to baste it with.
This was just okay. I made a sage and onion potato stuffing for a goose last Christmas that didn't have breadcrumbs and it was much better than this. I did like the shredded baked potatoes idea and may try that again with something else. I baked them the night before and then turned the heat off and left them in the oven until the next day. Then I shredded them on my grater and it was easier than I expected.