When I was a little girl I remember my Mother making a stuffing that was considered to be different than the usual stuffing used to stuff a turkey, chicken, Cornish game hen or breast of veal. It was made with grated potatoes and was actually fairly easy to make and did not require that many ingredients and was also inexpensive. If you want to try something a little different this year to stuff your turkey with, for your Thanksgiving meal, than this is the recipe for you.
6-8 raw white potatoes
1 large raw onion
salt to taste
pepper to taste
1 tablespoon flour
margarine or butter (used to coat the bottom of the pan with)
The concept is basically the same in the preparation process as when making potato pancakes (latkes). The main difference is, that after you grate the potatoes and the onion, and mix in the rest of the ingredients, you are going to pan saute all the ingredients prior to stuffing them into the cavity of the turkey or whatever meat you select to stuff.
The first thing you need to do, is grate all of the potatoes into a large mixing bowl. Now grate the onion into the potatoes. Cover the mixing bowl with your hand and drain off any excess liquid from the potatoes and onion mixture that you have now grated. You do not want all the excess liquid for it will be too loose to saute in the frying pan if you do not remove the liquid prior to cooking the mixture. Add salt and pepper to taste. Add the raw eggs to the mixture that you now have in your mixing bowl. Add a tablespoon of flour into this mixture to hold everything together a little better. Stir all of the ingredients thoroughly.
Once all of the ingredients have been mixed together, set them aside. Melt the margarine or butter in the bottom of the frying pan. Make sure you melt enough margarine or butter into the bottom of the frying pan so that when cooking the grated potato mixture it will not stick to the bottom of the pan. Over medium heat start pouring the ingredients from your mixing bowl into the frying pan, continually stirring the mixture, as you add it into the frying pan, so that it will not stick to the bottom of the pan. Continue to stir the mixture in the pan until it becomes soft. You can taste the mixture and it will have more of a cooked taste than a raw taste. It becomes somewhat Grey in color when it is cooked enough. This can take about 15 minutes or so until the mixture is actually the right consistency.
Once the potato/onion mixture is cooked set it aside to cool. Wash and clean your turkey, chicken, Cornish game hen or breast of veal that you plan to stuff. Once your meat is cleaned and ready to stuff, and the potato/onion stuffing mixture that you pan sauteed has cooled down you are ready to stuff the cavity with the stuffing mixture. Cook the meat that you are using, just like you normally would if you were using any other stuffing mixture. Once your meat is cooked serve it along with the stuffing to your guests and enjoy a wonderful meal. A personal note, I prefer using the potato/onion stuffing over traditional stuffing. I hope you enjoy this recipe and will use it for years to come.