Dutch Potato Poultry Stuffing
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
- 1 teaspoon salt
- 1 cup milk
- 1 tablespoon all-purpose flour
- 3 tablespoons butter melted
- 3/4 teaspoon pepper
- 5 cups mashed potatoes without added milk and butter or seasoning
- 6 cups crustless day-old white bread cubed
- 2-1/2 cup onion chopped
- 1 cup celery leaves chopped
- 1 cup fresh parsley minced
- 3/4 cup egg substitute
- 1 turkey 12 to 14 pounds
- Carbohydrate 21.4021650491123 g
- Cholesterol 45.3151875059531 mg
- Fat 8.26903184527541 g
- Fiber 2.21984651488692 g
- Protein 12.9917332177384 g
- Saturated Fat 3.8256645769882 g
- Serving Size 1 1 - (208g)
- Sodium 426.668775676925 mg
- Sugar 19.1823185342254 g
- Trans Fat 0.854932818185664 g
- Calories 213 calories
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 deg; for 4-1/2 to 5 hours or until a meat thermometer reads 180 deg; for the turkey and 165 deg; 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 deg; for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 10 cups.
