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Savory Potato Stuffing Recipe
Source: Everyday Cooking for the Jewish Home
Makes about 5 cups; enough for a 6-pound bird.
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Other necessary recipes:
Roast Goose
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RECIPE INGREDIENTS
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3 large baking potatoes, cut into 2-inch chunks
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1 medium onion, cut into 2-inch chunks
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4 scallions, cut into 1-inch pieces
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1 teaspoon garlic powder
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1 teaspoon salt
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1/2 teaspoon pepper
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2 tablespoons schmaltz or melted margarine
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| RECIPE METHOD
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In a food processor or on large holes of a hand grater, shred potatoes. Transfer to a bowl.
| Change to steel blade. Coarsely chop onion and scallions. Add to potatoes.
| Stir in garlic powder, salt, pepper, and schmaltz. Spoon into goose, capon, or large chicken and roast as directed. As soon as bird is done, scoop out stuffing and transfer to a serving bowl.
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Source:Everyday Cooking for the Jewish Home: More than 350 Delectable Recipes; by Ethel G. Hofman;
Provider: Lisa Ekus PR
| Recipe reprinted by permission of Harper Collins. All rights reserved.
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| Nutrition Facts |
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Makes about 5 cups; enough for a 6-pound bird.
Facts per Serving
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| Calories: |
151 |
Fat, Total: |
5g |
Carbohydrates, Total: |
24g |
| Cholesterol: |
4mg |
Sodium: |
475mg |
Protein: |
3g |
| Fiber: |
3g |
% Cal. from Fat: |
30% |
% Cal. from Carbs: |
64% |
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