Potato Stuffing

Source: Mom's Home Cooking

The following recipe was used as my mother's traditional stuffing for Thanksgiving and other times she made turkey. It was one of my favored parts of the Thanksgiving dinner. But, it also can be made as a side dish anytime during the year,

Items needed

8 to 10 medium sized potatoes
1 pound of chicken livers
1 celery stalk roughly a half cup
1 large onion rougly 1 cup
1 lb of butter

1 frying pan
1 pot
1 baking dish

Wash and peel the potatoes

Cut the potatoes into 4 sections

Place the potatoes in a pot, add water, heat on a medium
setting until soft. Roughly 1 hour.

Cut the chicken livers in to smaller pieces, roughly 1 /2 inch
pieces

Cut both the onions and celery in to smaller pieces, roughly 1/2
inch for the onion and 1/4 inch for the celery.

Place 4 tablespoons of butter in a frying pan.

Add the liver, onions, and celery to the frying pan

Heat on a medium low heat until the liver is done It should be completely white through out the entire meat. Roughly 45 minutes,

Drain the potatoes.

Drain the liver-onion-celery mixture.

Add the mixture plus 4 tablespoons of butter to the potatoes
and mash well.

Place the potato stuffing in a baking dish, cover, and bake for
90 minutes.

Remove from the oven and serve plain or with your
favorite gravy

This recipe can also be used to stuff a turkey. Instead of baking it, you would stuff the turkey with it and baked it with the turkey.
The turkey helps enhance the flavor of the stuffing.

Preparation time is about 3 hours when made as a side dish while when used to stuff a turkey will vary depending upon the time required to bake the turkey.

Serves 8 to 15 people