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Dutch Potato Poultry Stuffing

 Dutch Potato Poultry Stuffing
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.
10-12 ServingsPrep: 20 min. Bake: 4-1/2 hours


  • 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

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Dutch Potato Poultry Stuffing (continued)

Directions (continued)

  • and baste if needed. Remove all stuffing. Yield: 10-12 servings.
Editor's 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.
Nutritional Facts: 1 serving (12 ounces) equals 701 calories, 29 g fat (9 g saturated fat), 256 mg cholesterol, 565 mg sodium, 27 g carbohydrate, 4 g fiber, 78 g protein.