2. A Twist on Bread Stuffing and Mashed Potatoes
This simple bread stuffing recipe is perfect for the holidays (or anytime) and these velvety mashed potatoes will make everyone at your table happy. Instructions below the video.
½ c. margarine
5 large celery stalks
1 large onion
1 tsp. dried thyme
¾ tsp. salt
½ tsp. pepper
½ tsp. dried sage
8 oz chicken broth
2 loaf sliced firm white bread
½ c. loosely packed fresh parsley leaves
Preheat oven to 325 degrees F. In 12-inch skillet, melt margarine or butter over medium heat. Add celery and onion, and cook 15 minutes or until tender, stirring occasionally.
Stir in thyme, salt, pepper, sage, chicken broth, and 1/2 cup water; remove skillet from heat.
Place bread cubes in very large bowl. Add celery mixture and parsley; toss to mix well.
Spoon stuffing into 13-inch by 9-inch glass baking dish; cover with foil and bake 40 minutes or until heated through.
Velvet Mashed Potatoes
12 medium boiling potatoes, peeled and cut into large pieces (4 pounds)
¾ to 1 cup milk
½ package (8-ounce size) cream cheese, cut into cubes and softened
½ cup butter or margarine, softened
½ teaspoon salt
1/8 teaspoon pepper (white)
1 Heat 1 inch water (salted if desired) to boiling in Dutch oven. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Shake pan with potatoes over low heat to dry.
2 Mash potatoes in large bowl until no lumps remain. Beat in milk in small amounts, beating after each addition (amount of milk needed to make potatoes smooth and fluffy depends on kind of potatoes used). Add cream cheese, butter, salt and pepper. Beat vigorously until potatoes are light and fluffy.