5 lb Potatoes
6 tb Butter
2 tb Poultry seasoning
4 md Onions; chopped
1/2 bn Celery; chopped
1/2 Loaf white bread
– cut into cubes and dried
3 Eggs; lightly beaten
Salt and peper to taste
Stock to moisten
Mary Anderson o’Brien, who was born in Ireland and emigrated to
Lynn,Massachusetts, made this stuffing for her family all her life. Her
daughter-in-law, Bobbie O’Brien, has been making it since she married into
the family 38 years ago. “We all love it,” she said. “I’ve experimented
with other stuffings, but I’m through experimenting.” Cook to potatoes and
mash with 4 tbsp of butter. Season with 1 tbsp poultry seasoning. Add
onions and celery and mix well. Add the bread cubes, remaining 2 tbsp of
butter, and eggs. Stir until well mixed and season with salt and peper and
at least one additional tbsp of poultry seasoning. Moisten further with
stock, if necessary. Let sit for a few hours before stuffing the bird.
Stuffs a 12-15 lb bird.
From
Yields
1 Servings
