Potato Stuffing
Reading edition
DIRECTIONS INGREDIENTS For 4½ to 5-lb. Chicken or Duck For 8 to 10-lb. Turkey
1. Cook slowly 5 minutes finely cut ONION ¼ cup ⅓ cup
finely diced CELERY 1 cup 1½ cups
in hot SHORTENING 2 tablesp. 3 tablesp.
2. Remove from heat; add PET MILK ⅔ cup 1 cup
well-beaten EGG 1 2
SALT 1¼ teasp. 1¾ teasp.
powdered SAGE 1 teasp. 1½ teasp.
PEPPER few grains ⅛ teasp.
3. Add and mix well finely diced, cooked POTATOES 2 cups 3 cups
soft BREAD CRUMBS 2 cups 3 cups
4. Spoon lightly into cavity of poultry. Sew cavity together or secure with toothpicks laced with string.
5. Bake as directed in chart on opposite page.
Note: For 3½-lb. guinea hen, use ½ of the recipe for 4½ to 5-lb. chicken; for 12 to 14-lb. turkey, double the recipe for 8 to 10-lb. turkey.
