| We look forward to turkey stuffed this way. Ingredients are for 11- and 22-pound birds. |
Ingredients:
Bread, cut into 1/2-inch cubes
(or Pepperidge Farm Stuffing)
Potatoes, peeled, cut in tiny cubes
Onions, diced
Celery, cut small
Butter or margarine
Eggs
Parsley
Poultry seasoning
Salt
Pepper
Cheese cloth to roast extra stuffing
Bread, cut into 1/2-inch cubes
(or Pepperidge Farm Stuffing)
Potatoes, peeled, cut in tiny cubes
Onions, diced
Celery, cut small
Butter or margarine
Eggs
Parsley
Poultry seasoning
Salt
Pepper
Cheese cloth to roast extra stuffing
11 Lb. Bird:
8 cups
(16-oz. bag)
5 cups
3 cups
1 1/2 cups
3/4 stick
4 to 5
2 tsp.
1 tsp.
1 tsp.
1 tsp.
8 cups
(16-oz. bag)
5 cups
3 cups
1 1/2 cups
3/4 stick
4 to 5
2 tsp.
1 tsp.
1 tsp.
1 tsp.
22 Lb. Bird:
16 cups
(2 bags)
10 cups
6 cups
3 cups
1 stick
6 to 8
4 tsp.
2 tsp.
2 tsp.
2 tsp.
16 cups
(2 bags)
10 cups
6 cups
3 cups
1 stick
6 to 8
4 tsp.
2 tsp.
2 tsp.
2 tsp.
Melt the butter or margarine in an electric skillet. Add the celery and
onions and stir in the parsley, poultry seasoning, salt and pepper. Cook
the onion and celery slowly about ten minutes to make them tender.
Add the potatoes and cook slowly ten to fifteen minutes until they are
tender. The add the bread cubes or stuffing mix.
Scramble the eggs in a bowl, and then stir them into the frying mixture.
Simmer the mixture for 30 to 40 minutes more to cook it throughout.
Stuff as much as this as you can in your turkey, pinning the openings
closed with the extra skin. Wrap the extra stuffing in cheese cloth and
place it in the roasting bag or roaster.
Before closing up your roaster bag, mix another teaspoon each of salt,
pepper and poultry seasoning in a bowl and spread this on the bird by
hand.
Roasting with hot stuffing like this cuts down on oven time, so check
the turkey every half hour after the first hour. It can take as little as an
hour and a half.
onions and stir in the parsley, poultry seasoning, salt and pepper. Cook
the onion and celery slowly about ten minutes to make them tender.
Add the potatoes and cook slowly ten to fifteen minutes until they are
tender. The add the bread cubes or stuffing mix.
Scramble the eggs in a bowl, and then stir them into the frying mixture.
Simmer the mixture for 30 to 40 minutes more to cook it throughout.
Stuff as much as this as you can in your turkey, pinning the openings
closed with the extra skin. Wrap the extra stuffing in cheese cloth and
place it in the roasting bag or roaster.
Before closing up your roaster bag, mix another teaspoon each of salt,
pepper and poultry seasoning in a bowl and spread this on the bird by
hand.
Roasting with hot stuffing like this cuts down on oven time, so check
the turkey every half hour after the first hour. It can take as little as an
hour and a half.
| The Main Courses Chef presents ... Potato Stuffing at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Main Courses | German Dishes | Suggestions | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
