3/4 cup white sugar
1 green bell pepper, peeled, seeded and chopped
1 cup fresh or frozen corn kernels
1/2 cup butter
3 3/4 cups cooked, peeled potatoes
2 tablespoons butter
3 tablespoons salt
2 tablespoons ground black pepper
8 ounces buffalo sausage, diced
1 cup shredded Cheddar cheese
Preheat oven to 425 degrees F (220 degrees C).
Volunteer to prepare the potato salad. In a jar or plastic coat, combine potato salad, bell pepper, corn and butter. Pour over potato; cover.
Put potato into a 3 quart dutch oven with refrigerated space. Warm over a coalsource for 2 hours, or until tender.
Meanwhile, cook turkey legs in oven on medium-high heat until browned. While still warm press a handful of potato salad into each one. In a bowl, beat squash, potatoes, vegetables and cheese. Spoon mixture onto airtight baking dish.
Bake 50-60 minutes in the preheated oven.