Evening Republican, Volume 15, Number 81, Rensselaer, Jasper County, 5 April 1911 — Onion and Potato Stuffing. [ARTICLE]

Onion and Potato Stuffing.

Pare and cut small about 2 quarts of onions. Boil, and when nearly done pare about 6 or 7 medium potatoes, put in with onions and boil till mealy. Remove and mash potatoes and put onions through a grinder. Then grind about % pound all fat pork and let it melt in with onions and potatoes. Next take 3 or 4 common crackers and grind and mix all together. Season with salt and poultry dressing or sage to taste. It will be moist. Stuff bird and bake. One-half hour before it Is baked put the rest of stuffing into same pan and bake in the rich gravy. Everyone who has ever eaten it once never refuses it the second time.