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.