Dutch Potato Poultry Stuffing

Name: Dutch Potato Poultry Stuffing
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Yield: 10-12 servings.
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 all-purpose flour; 3/4 cup egg substitute; 1 cup milk; 1 turkey (12 to 14 pounds)

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 all-purpose flour
3/4 cup egg substitute
1 cup milk
1 turkey (12 to 14 pounds)

Directions

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 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.

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.