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Dutch Potato Poultry Stuffing |
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Serves: 10
Print this Recipe
Sarah Krout, Warrington, Pennsylvania
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)
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
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