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 King Arthur Unbleached 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.
Originally published as Dutch Potato Poultry Stuffing in Country Woman November/December 1994, p31
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