DUTCH POTATO POULTRY STUFFING

Dutch Potato Poultry Stuffing image

Number Of Ingredients 12

Previous Next

5 cups mashed potatoes (without milk, butter or seasoning)
6 cups cubed crustless day-old white bread
2-1/2 cups chopped onions
1 cup chopped celery leaves
1 cup chopped fresh parsley
3 tablespoons butter or margarine, melted
1 teaspoon salt
3/4 teaspoon pepper
3 eggs
1 tablespoon all-purpose flour
1 cup milk
1 turkey (12 to 14 pounds)

Steps:

In a large bowl, combine potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper. In a small bowl, beat eggs and flour. Stir in milk pour into the potato mixture and mix well. Add more milk if filling seems 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 thermometer reads 185°. When turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. Editors Note: 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.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves