Title: Potato stuffing
 Categories: Misc
      Yield: 12 Cups
 
      4 lb Potatoes, baking, peeled
      1 c  Light cream
      1 c  Butter
     16 sl White bread, dry
      2 c  Onion,chopped
      2 c  Celery,chopped
      1 tb Salt
      1 ts Pepper
      2 tb Parsley,chopped
           Giblets,cooked,chopped
      3 ea Eggs,slightly beaten
 
  Boil potatoes until tender; drain. Heat cream with 1/ c. butter and
  whip into potatoes.
  
  Cut bread into small cubes; toss in 1/3 c. butter and toast in 350 F.
  oven 5 minutes.
  
  Saute onion and celery in the remaining butter. Remove from heat;
  stir in seasoning and parsley.
  
  In very large bowl mix potatoes, Giblets and onion mixture. Stir in
  beaten eggs, then toasted bread cubes. Fill bird. (Do not pack),
  truss, and roast as usual. (Or spoon into greased 13 x 9 x 2 inch
  baking pan. Cover and bake in 350 F. oven 40 minutes; uncover and
  bake 20 minutes.)