Fowl Stuffing With Potatoes
Serves:
Ingredients:
15
Rye bread; stale slices
5
Potatoes; medium chopped
2
Red onions; chopped medium
1/4
c
Dill weed
25
Turns pepper (about 1/4 c)
Water to make pasty
1/8
c
Italian seasoning
1
c
Rasins (optional but best)
Method:
combine bread with enough water to make a thick gloppy paste, chop potatoes and onions to about 3/4 inch chunks, add other ingredients (and potatoes, onions) to the paste, knead until well mixed, stuff the bird, decrease normal roasting time by 1/3 or so.
this will make enough for a 20 pound turkey, and I like to place the leftovers around the "caves" left by wings and legs.