Ingredients
5 cups mashed potatoes (without added milk and butter or seasoning)6 cups cubed crustless day-old white bread2-1/2 cup chopped onion1 cup chopped celery leaves1 cup minced fresh parsley3 tablespoons butter, melted1 teaspoon salt3/4 teaspoon pepper1 tablespoon all-purpose flour3/4 cup egg substitute1 cup milk1 turkey (12 to 14 pounds)
Preparation
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.
