SIDE DISH

COOK'S CORNER'S MASHED POTATO AND BACON STUFFING

• 1 (1-pound) loaf sliced challah or high-quality white bread

Soak bread slices in milk for 15 minutes. Squeeze out the milk (reserve) and tear bread into bits. Measure the milk, adding enough to make 1 cup.

Peel the potatoes and cook in salted water to cover until tender, about 20 minutes. Drain and transfer to a large bowl. Heat the milk and add to the potatoes with the butter and salt. Mash as desired (I like to leave some small pieces).

Cook the bacon until crisp in a large skillet. Remove bacon strips and reserve. In the drippings, sauté the onion and celery until soft. Stir in the reserved bread. Combine with the mashed potatoes, eggs, celery and parsley leaves and pepper. Crumble the reserved bacon and stir into the potato mixture.

Place in buttered casserole dish. Cover with foil, and bake for 30 to 40 minutes in a 350-degree oven. Baste with turkey drippings, if desired. Or heat potato mixture thoroughly on stove or in microwave and spoon into a 12-pound turkey before roasting. Makes 12 servings.

Per serving: 535

calories (48

percent from

fat), 28.6 g

fat (11.6 g

saturated,

11.7 g

monoun-

saturated),

89.9 mg

choles-

terol,

21.4 g

protein,

47.6 g car-

bohydrates,

4.6 g fiber,

1,312 mg sodium.