ut; set aside while making stuffing.
Place potatoes in medium
You may use your own stuffing recipe or use Stove Top Stuffing.
I usually add 6 or 8 slices of bread to 1 box of Stove Top.
Mix in a separate bowl; set aside.
rizzle the mixture over the potato salad and stir in lightly
In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing.
In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into pan; press to flatten slightly. Fry 4 to 5 minutes on each side or until golden brown and heated through. Drain on paper towels. Makes about 12 patties.
est until we prepare the potato stuffing.
In the food processor
165 degrees C).
Pour stuffing mix into a large bowl
dd the turkey and the stuffing and mix to combine. In
>Stuff as directed in stuffing recipe, and brush with melted
Stuffing:
Preheat oven to 350
Prepare Spinach-Rice Stuffing.
With kitchen scissors, cut
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
et rest.
Press leftover stuffing into a sprayed 9-inch
rom heat; add milk and potato flakes, stirring until well combined
remove.
Add milk and potato flakes, mix well.
Stir
Saute chopped onions and chopped celery in oil until golden brown.
Crush crackers, wet and squeeze.
Crumble into onions and celery.
Follow directions on potato pancake mix.
Add 2 extra eggs to potato pancake mix.
Add onions, celery and crackers with paprika, garlic powder, salt and pepper to taste.
Mix well together.
Heat oven to 350\u00b0.
Grease 1-quart casserole.
In large saucepan, heat water and margarine to boiling.
Remove from heat; add milk and potato flakes, stirring until well blended.
Stir in 1 1/3 cups of the bread cubes (reserve remaining 1/3 for topping), celery, green onions and hot pepper sauce.
Spoon into greased casserole.
Saute onion and celery in oleo until tender.
Add mashed potatoes.
Stir in eggs, stuffing, parsley, salt and pepper.
Turn into a greased shallow baking dish.
Arrange chicken on top. Brush chicken with melted oleo; sprinkle with salt, pepper and paprika.
Bake at 375\u00b0 about 1 hour or until chicken is tender and browned.
In skillet saute celery and onion in butter until done.
Add stuffing mix and stir until lightly browned.
Stir in mashed potatoes and sage, parsley salt, pepper and milk.
Mix well.
Spoon into a greased 1 1/2 quart baking dish.
Dot with remaining butter. Bake at 350\u00b0, uncovered, for 30 to 40 minutes.
Dissolve yeast in 1/2 cup warm potato water.
Add to the potato water mixture.
Mix warm potato water, sugar and salt together. Mix egg whites and shortening together.
Add yeast mixture.
Mix together mashed potatoes and flour.
Add to yeast and egg white mixture.
Mix well and knead until smooth.
Place in refrigerator immediately.
Punch down occasionally.
May be kept for 5 days.
up flour.
SPICY CHICKEN STUFFING & RED PEPPER SAUCE:
Heat