POTATO STUFFING
This is an old Pennsylvania Dutch recipe I've always served as a side dish. The simple addition of onion and celery gives the potatoes a special flavor, and the parsley adds color.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.
Nutrition Facts : Calories 135 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 344mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
PENNSYLVANIA DUTCH POTATO STUFFING
From the well-known Miller's Smorgasbord restaurant in Ronks, Pennsylvania. This is a delicious and filling dish that can help you use up leftover mashed potatoes. One of the easiest Potato Stuffing recipes ever.
Provided by Kats Mom
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Finely chop the onion and celery.
- Saute onion and celery in butter.
- Add bread cubes, beaten eggs, chicken broth, salt and pepper.
- Add mashed potatoes.
- Bake in a casserole dish for 30 minutes, until golden brown on top.
Nutrition Facts : Calories 214.2, Fat 8.7, SaturatedFat 4.6, Cholesterol 87.9, Sodium 610.1, Carbohydrate 27.9, Fiber 2.6, Sugar 3.9, Protein 6.3
DUTCH POTATO POULTRY STUFFING
Make and share this Dutch Potato Poultry Stuffing recipe from Food.com.
Provided by byZula
Categories Potato
Time 1h25m
Yield 10 cups
Number Of Ingredients 11
Steps:
- In a large bowl, combine potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper.
- In a small bowl, beat eggs and flour until smooth; gradually stir in milk.
- Pour into the potato mixture and mix well. (Add more milk if stuffing seems dry.).
- Transfer to a greased 3 quart baking dish. Cover and bake at 325 degrees for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned.
Nutrition Facts : Calories 338.5, Fat 8.5, SaturatedFat 3.9, Cholesterol 78.1, Sodium 1028.5, Carbohydrate 55.4, Fiber 4, Sugar 6.2, Protein 10
DUTCH POTATO POULTRY STUFFING
Number Of Ingredients 12
Steps:
- In a large bowl, combine potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper. In a small bowl, beat eggs and flour. Stir in milk pour into the potato mixture and mix well. Add more milk if filling seems dry. Just before baking, stuff the turkey. Skewer openings tie drumsticks together. Place on a rack in a roasting pan. Bake at 325° for 4-1/2 to 5 hours or until thermometer reads 185°. When turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. Editors Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 10 cups.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
MY MOMS BEST PA DUTCH STUFFING
This has been our stuffing for at least 75 years ! Moist with a crispy crust perfect for GRAVY!
Provided by judy eckman
Categories Side Casseroles
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. In large bowl place the bread cubes. I use 1 loaf of white bread & cube it myself but bought bread cubes are fine. I just like to do it myself!
- 2. In another large glass bowl place onion, celery & butter. Cover & microwave 3 minutes on high. Stir & recover, cook 3 more minutes or until celery is soft.Dump this into your bread cubes & stir. Add seasonings & stir again.
- 3. Beat eggs & beat in the milk, you might not need a whole cup of milk it really depends on your bread. So start with just 1/2 a cup beaten in with the eggs. If bread needs more moisture slowly add more milk right into your stuffing mixture, you want very moist wet bread but NOT SOUP see picture. So start with all the eggs & 1/2 of the milk add this to your bread & stir until combined. You may add pepper to taste but i do not care for pepper so I leave it out. Now you may stuff your poultry & roast according to the birds package direction. Or grease a 9x13 pan , pat stuffing into the pan & bake uncovered 1 hour at 350 degrees.
- 4. This recipe is on my Blog at http://recipesforjudysfoodies.blogspot.com/
PENNSYLVANIA DUTCH POTATO FILLING
These potatoes are perfect for Thanksgiving and Christmas! They are my husband's family tradition in Pennsylvania. This is the actual recipe from my husband's great-grandmother. I cut it down by a third for my family of 4. But I have given you the full recipe so you can cut it however you would like. There is a family 'secret ingredient' that I have never been told and so it's not in this recipe :( I believe it will still be yummy without the 'secret,' but if you happen to know what that is, then add it in ;)
Provided by Shauna Rhoads
Categories Side Dish Potato Side Dish Recipes
Time 2h30m
Yield 16
Number Of Ingredients 7
Steps:
- Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
- Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
- Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
- After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
- Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
- Bake in the preheated oven until the dressing is browned, about 1 hour.
Nutrition Facts : Calories 544.1 calories, Carbohydrate 72.1 g, Cholesterol 62.8 mg, Fat 25 g, Fiber 8 g, Protein 10 g, SaturatedFat 15.2 g, Sodium 975.8 mg, Sugar 6.2 g
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