Dutch Potato Poultry Stuffing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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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. Ingredients:
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 king arthur unbleached all-purpose flour |
3/4 cup egg substitute |
1 cup milk |
1 turkey (12 to 14 pounds) |
Directions:
1. 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.
2. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan.
3. 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.
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