GREEK RECIPE: Roast Turkey Stuffed with Mashed Potatoes

Wash and peel potaotes. Cut in to quarters. Boil in water to cover 30 minutes or until tender. Drain and mash potatoes. Slowly add milk while mashing. When no lumps remain, add eggs, scallions, salt and pepper. Mash until potatoes are fluffy.

Rub turkey inside and out with lemon juice. Let stand a few minutes and wipe dry. Pack stuffing loosely into cavity. Then sew or skewer turkey and truss legs and wings. Rub turkey all over with butter. Sprinkle salt and pepper to taste. Place in a roasting pan with 3 cups water. Place in a pre-heated 300° oven allowing about 35 minutes per pound. Baste every 30 minutes with pan drippings adding more water if necessary to keep basting. When done transfer to serving platter. Let stand 20 minutes to firm up beore serving. Serves 6-10.