2 lbs russet potatoes, peeled and chopped
4 tbsp butter
½ cup warm milk or cream
Salt & pepper to taste
4 cups cubed bread (day-old, slightly dried)
2 tbsp butter
1 onion, finely chopped
2 celery stalks, finely chopped
1 tsp sage
1 tsp thyme
1 cup chicken broth
Salt & pepper to taste
For the Cranberry Sauce (quick version):
