Submitted by Sarah Pelletier
About the cook: I grew up watching and helping my grandmother and great-grandmother cook; an old-fashioned method where "some" is an accurate measurement. I am a single mom of three young adults, and I have adapted several "fancy-ass" recipes into quick, simple meals to have on a busy Tuesday. If you have the chance to inherit any cookware from your mothers or grandmothers - take it. I believe it truly makes the food taste better.
About the dish: Here on the East Coast of Canada, and especially in the "potato belt" where I live, this Thanksgiving side dish is featured in a lot of households. It's one of those recipes that I've never measured - I just eyeball it to feed whoever is showing up, plus extra for surprise drop-ins and leftovers. Note: you'll want to prepare this when your turkey is just about or completely done cooking so you can scoop the pan juices.
National Origin: Canadian
Estimated Time: 30 to 60 Minutes
4-5 slices of dry bread, any kind
1/2 small onion, chopped or diced
2 tsp summer savoury or sage
1/2 tsp celery salt
1 tsp poultry seasoning
1/2 tsp each salt and pepper
3 medium potatoes, any variety
turkey pan juice
shred or dice bread into crouton-sized pieces. Add onion and spices and mix together. Peel and quarter potatoes, boil in salted water until tender, about 15 minutes. Drain potatoes and mash roughly, chunks are OK. Add to the bread. Add 2-3 ladles full of juice from turkey pan and mix well. Put in a greased 1.5 QT casserole dish and bake at 350 for 30 minutes or until top is brown and crispy.