Mashed Potato Stuffing
NO SALT NEEDED
3 cups mashed potatoes
1 teaspoon baking powder
4 cups herb-seasoned stuffing mix (14-ounce package contains 8 cups)
1/4 cup minced fresh parsley
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup sliced celery
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1/2 teaspoon minced garlic
1 cup chicken stock
Preheat oven to 350 degrees F.
In a large bowl, combine mashed potatoes and baking powder. Add stuffing mix, parsley, and black pepper; mix well.
In a large skillet, heat oil over medium heat; add onion, celery, and garlic, and saute 10 to 15 minutes or until the vegetables are tender. Add vegetable mixture to potato mixture; mix well, then add chicken stock and mix well again.
Place in a greased 2-quart casserole and bake 30 to 35 minutes, or until top is lightly browned. Remove from oven and keep warm until ready to serve.
NO SALT NEEDED
3 cups mashed potatoes
1 teaspoon baking powder
4 cups herb-seasoned stuffing mix (14-ounce package contains 8 cups)
1/4 cup minced fresh parsley
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup sliced celery
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1/2 teaspoon minced garlic
1 cup chicken stock
Preheat oven to 350 degrees F.
In a large bowl, combine mashed potatoes and baking powder. Add stuffing mix, parsley, and black pepper; mix well.
In a large skillet, heat oil over medium heat; add onion, celery, and garlic, and saute 10 to 15 minutes or until the vegetables are tender. Add vegetable mixture to potato mixture; mix well, then add chicken stock and mix well again.
Place in a greased 2-quart casserole and bake 30 to 35 minutes, or until top is lightly browned. Remove from oven and keep warm until ready to serve.
via Recipe Secrets Forum - Copycat Restaurant Recipes http://www.recipesecrets.net/forums/recipe-exchange/53800-mashed-potato-stuffing.html
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