1 teaspoon salt
1 teaspoon brown sugar
1 1/2 teaspoons ground cinnamon
1 dash ground nutmeg
2 teaspoons lemon juice
1 1/2 teaspoons onion juice
2 teaspoons lemon zest
3 eggs
1/4 cup vegetable oil
1/8 teaspoon salt
2 cups chopped celery
1/8 teaspoon dried thyme
1/4 teaspoon dried parsley
1 1/2 teaspoons dried sage
1 teaspoon dried thyme sprigs (optional)
1 1/4 teaspoons dried thyme sprigs
2 teaspoons dried rosemary
1/4 teaspoon dried sage sprigs
1/8 teaspoon dried marjoram (optional)
1/8 teaspoon dried rosemary sprigs
Place salt, brown sugar, cinnamon, nutmeg, lemon juice and onion juice in food processor or blender; blend well.
In a small bowl, mix eggs, oil, salt, celery, thyme, parsley, sage, rosemary and rosemary. Mix well; refrigerate until ready to serve.
In a large bowl, mix potato, vegetable oil, lemon juice, onion juice, celery syrup, chicken bouillon granules, salt, brown sugar, cinnamon, nutmeg and lemon zest. Stir together.
Preheat oven to 350 degrees F (175 degrees C).
Spread mixture in a 9x13-inch baking dish. Sprinkle with thyme, parsley, sage, rosemary and rosemary sprigs. Sprinkle with parsley sprigs, rosemary sprigs and marjoram.
Bake in preheated oven for 1 hour.