Potato Stuffing

Ingredients

• 5 medium sized potatoes peeled, cooked and mashed
• 2/3 cup bread crumbs*
• 1 tbsp. margarine
• 1 onion (diced)
• 1 tbsp. soya sauce
• 2 tsp. poultry seasoning
• 1 tsp. sage
• 1 tsp. salt
• 1 tsp. pepper

Directions

Prepare stuffing just before roasting your turkey/chicken.

1. Mix all ingredients into a large bowl
2. Spoon some stuffing into the neck then spoon the remaining stuffing into the body cavity
3. Fold skin lightly over opening then use skewers to keep in place
4. Roast till the internal temperature of the bird reaches 180 to 185ºF
5. If you wish, bake extra stuffing in a covered greased casserole dish along with the bird during the last 30 to 45 minutes.

*To make breadcrumbs: Place oven on broil. Place slices of bread on a cookie sheet. Place bread on top rack under the element. Watch carefully, broiling till lightly burnt. Turn slices over and repeat for the other side. When both sides done remove toast from the oven and cool. Place toast in a large plastic bag. Use a rolling pin to roll the toast till it is all crumbled.