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Dutch Potato Poultry Stuffing Recipe

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.
TOTAL TIME: Prep: 20 min. Bake: 4-1/2 hours YIELD:10-12 servings


  • 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)


  • 1. 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.
  • 2. Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan.
  • 3. 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. Yield: 10-12 servings.

Recipe Note

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

12 ounce-weight: 701 calories, 29g fat (9g saturated fat), 256mg cholesterol, 565mg sodium, 27g carbohydrate (4g sugars, 4g fiber), 78g protein.

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