6 med. potatoes
1 lb. sausage meat (Parks)
2 lbs. lean hamburg
3 med. onions, coarsely chopped
4 stalks celery, sliced thin
1 bouillon cube (beef or chicken)
1 tbsp. poultry seasoning OR
1 tbsp. sage leaves, crushed in hand
1/2 tbsp. pepper
1 tsp. salt

Peel and cook potatoes 20 minutes until tender. Put small amount of water in 11 inch fry pan with bouillon cube. Saute onions and celery - don't brown. Use more water if needed, then in chunks, put sausage then hamburg - add seasoning - don't overcook - shut off heat and cover.

When potatoes are done, drain, heat for 30 seconds in pot to prevent sogginess - mash lightly with fork so they're chunky. Put meat and vegetables in pot. Add spices. Add potatoes last. Add grease from meat pan as needed to moisten. Stuff bird. For 1 turkey, 16 pounds.