- 1/2 cup cooking oil
- 15 medium white potatoes, peeled and diced
- 1 large onion, finely diced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 eggs, beaten
- 1 can (12 ounces) evaporated milk
- 1 cup chicken broth
- 10 cups cubed white bread
- Preheat oven to 325 F.
- In large, heavy skillet over medium-high heat, heat oil. Add potatoes and onion, and sprinkle with salt and pepper. Cook, stirring occasionally, until onions are soft and potatoes are golden. Remove from skillet, and drain on paper towels.
- In large bowl, whisk together eggs, evaporated milk and chicken broth. Add bread cubes, and mix well. Mixture will have consistency of thick batter. Add potatoes and onion, and mix well.
- Fill cavity of turkey. (If any extra filling, bake in separate dish.) Follow directions for roasting turkey, but allow an extra half hour to compensate for the stuffing. Baste both turkey and filling every 45 minutes. Use meat thermometer inserted into deepest part of turkey breast to test doneness.
- When done, remove from oven and cool slightly. Remove filling from cavity of turkey and place in serving dish. NOTE: To prepare filling without turkey, spread prepared mixture in a greased 9-by-13-inch casserole dish. Sprinkle with a little seasoning salt and 1/4 cup melted butter. Bake at 350 F for 30 to 40 minutes, or until center is set, bubbly and golden.
Simple is the best way to describe Pennsylvania Dutch cooking, using farm staples and few spices. This recipe will fill a 15-pound bird. Cut the recipe in half to fill a chicken, or double it for an extra-large turkey.
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