For a 10-12 pound turkey. Mash potatoes with 3/4 cup warmed milk. Melt the butter over medium heat in a wide skillet. Add onion and cook, stirring often, until it is limp and starting to turn gold. Stir in the celery so its covered with butter and remove pan from the heat. Combine the pan contents with remaining ingredients: taste and adjust seasonings. Old recipes call for as much as three times this much butter and cream in the potatoes, so feel free. Recipe by: Dressed Birds? Stuffed Birds? Yankee Magazine November 1996 Posted to MC-Recipe Digest V1 #662 by Peg Baldassari
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|Serving Size: 1 Serving (1433g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 512 (100%)|
|Amt Per Serving||% DV|
|Total Fat 57.6g||77 %|
|Saturated Fat 36.5g||182 %|
|Monounsaturated Fat 14.9g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 152.5mg||47 %|
|Sodium 563.9mg||19 %|
|Potassium 24.8mg||1 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 0.7g|
|Protein 0.7g||1 %|
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Calories per serving: 512
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