Dutch Potato Poultry Stuffing

• 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 325u0b0 for 4-1/2 to 5 hours or until a thermometer reads 180u0b0 for the turkey and 165u0b0 for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing.

potatoes, white bread, onion, celery, parsley, butter, salt, pepper, flour, egg substitute, milk, turkey

Taken from www.tasteofhome.com/recipes/dutch-potato-poultry-stuffing/ (may not work)