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Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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One Comment

  1. Linda from KY

    This recipe is similar to one that my mother-in-law gave me when I married her son. Instead of milk, the liquid comes from liquefied onions, celery, and water. Then turkey juice drippings are poured over the top right before putting the dressing in the oven (We call it dressing because it remains outside of the bird). The recipe has been handed down through many generations of my husband’s family. When I make the potato-bread dressing, though, I don’t serve mashed potatoes. I like it because it’s two side dishes in one.


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