Variations on Potato Filling
(Shared recipe submitted by Jim Flannery.)
Jim writes: "Just thought I would share a couple of variations of potato stuffing with you that have been in my family for generations. They are our favorites! The first, I introduced to the town in Vietnam where I taught school in the mid-sixties, and it spread like wildfire throughout Vietnam and Laos. Whilst driving my motorcycle in Laos, 500 km from where I lived, I was asked if I was the American who cooks.... "Yes!" They wanted to know if they were making THIS recipe correctly. How proud I was! I hope you enjoy both recipes! They both go well with turkey, chicken or pork, or even by themselves."
- Crumbled bacon and some of the drippings for flavor
- Granulated sugar (To taste. This is a sweet stuffing.)
- Marjoram (To taste. This is the primary spice for this recipe.)
- Cayenne (Enough to give it a little 'bite' and awaken the taste buds. This is not a particularly 'hot' dish.)
This can be eaten right away if you are hungry, or bake it. It stores well. By the way, a Lithuanian in-law has this exact recipe in her family!
Mash potatoes. Mix in the following:
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- Summer savory (The main spice for this recipe. Quite a bit of it!)
- Diced, raw onions
- Granulated sugar (not a lot)
Grease a round baking dish, and form the stuffing into a 'pie', baking until there is a thin brown crust on top and lining the baking dish.
About Jim: Jim's e-mail address is Jim.Flannery@MCI.com.