STUFFING:

1/2 c. butter
1 med. white onion, finely chopped
1 shallot, finely chopped
1 c. celery, finely chopped
1/4 c. scallions, minced
8 c. bread cubes (preferably whole wheat)
2 tsp. ground sage
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1/2 tsp. celery seed
1/4 tsp. paprika
1/2 tsp. salt
Black pepper to taste
1 tbsp. fresh parsley, minced
1 vegetable bouillon
2 c. boiling water

MASHED POTATO CRUST:

8-10 sm. white potatoes, peeled & cut into 2" cubes (8-10 c.)
1 stalk celery with leaves
1 bay leaf
1 lg. clove garlic
3 tbsp. butter
1/4 c. cream
1/2 tsp. salt
White or black pepper to taste

Peel potatoes and place in large kettle of cold water. Add celery, bay leaf and garlic. Bring to a boil, cover and simmer 30 minutes or until potatoes are tender.

While potatoes are cooking, prepare stuffing. In large heavy saucepan, melt butter. Add onion, shallot, celery and scallions. Saute until vegetables begin to soften. Add bread cubes, sage, marjoram, thyme, celery seed, paprika, salt and pepper. Mix well. Dissolve 1 vegetable bouillon in 2 cups boiling water. Add to stuffing and mix well. Steam, covered, over low heat, stirring frequently for 15 minutes. Add parsley.

Preheat oven to 375 degrees. Prepare mashed potatoes. In small skillet, melt butter and add cream. heat until hot, but do not boil. Remove bay leaf and garlic and mash potatoes, mixing in butter and cream mixture. Add salt and pepper to taste and whip thoroughly.

Place stuffing in oven-proof casserole. Top with mashed potatoes. Bake in oven for 30-45 minutes or until potatoes have formed a golden crust. Serve with gravy.