- 1). Tear bread into 1/2-inch cubes and dry them in a 350 degree F oven for 20-30 minutes.
- 2). Preheat oven to 425 degrees F.
- 3). Wash potatoes and pierce a couple of times with a fork.
- 4). Bake potatoes 35 to 40 minutes or until a knife pierces the tip of the potato with ease.
- 5). Remove potatoes from oven and cool until you can handle them with your hands.
- 6
Cut the potatoes in half and scoop out enough of the meat of the potato to equal 4 cups. - 7). Heat a large skillet over medium-high heat and cook bacon until crisp.
- 8
Add onion and celery and cook 2 minutes, stirring often. - 9
Break potatoes into small pieces and place in skillet with parsley, sage, thyme, and salt and pepper to taste. - 10
Toss mixture gently to blend and set aside when heated through. - 11
Put bread in a mixing bowl. Mix water with butter and pour over bread, tossing with your hands so that the mixture is evenly moistened. - 12
Add potato mixture and toss gently until just combined. - 13
Use to stuff poultry, or place in a casserole dish and bake, covered, in a 350 degree F oven for 45 minutes or until hot.
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