Dutch Potato Poultry Stuffing Recipe

For as far as we can trace, all my ancestors were Pennsylvania Dutch. Add to that the fact my father was a potato farmer, and you see why we never had a holiday dinner without potato "filling" (Pennsylvania Dutch for stuffing)! My husband and I have three grown daughters and seven grandchildren.

5 cups mashed potatoes (without added milk and butter or seasoning)

6 cups cubed crustless day-old white bread

2-1/2 cup chopped onion

1 cup chopped celery leaves

1 cup minced fresh parsley

3 tablespoons butter, melted

1 teaspoon salt

3/4 teaspoon pepper

1 tablespoon all-purpose flour

3/4 cup egg substitute

1 cup milk

1 turkey (12 to 14 pounds)

In a large bowl, combine the potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper. In a small bowl, beat flour and egg substitute. Stir in milk; pour into the potato mixture and mix well. Add more milk if filling seams dry.

Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan.

Bake at 325° for 4-1/2 to 5 hours or until a meat thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. Yield: 10-12 servings.

Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 10 cups.

10-12 Servings

Prep: 20 min.

Bake: 4-1/2 hours