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.
GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING
This moist and mellow recipe came from my mother-in-law to my husband from her family.
Provided by juneb
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Place potatoes 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 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
- Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
- Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
- Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 51.3 mg, Fat 9 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 166.3 mg, Sugar 1.8 g
GRANDMA DOT'S STUFFING BALLS
This is my must-have recipe for Thanksgiving, passed down to me by my grandmother. These delicious stuffing balls are crispy on the outside and soft on the inside. She always used white bread for this recipe, but I like to use a nutty whole wheat bread for a little extra flavor.
Provided by carabakescupcakes
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 56m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
- Melt butter in a large skillet over medium heat. Add onion and celery; cook and stir until softened, about 5 minutes. Stir in salt, poultry seasoning, and pepper; cook and stir until fragrant, about 1 minute.
- Whisk eggs and chicken broth together in a large bowl. Fold in bread cubes and parsley. Pour in onion mixture; mix together until combined.
- Shape mixture into 2-inch balls and arrange on prepared baking sheet.
- Bake until golden and crisp, about 20 minutes.
Nutrition Facts : Calories 108.4 calories, Carbohydrate 8.8 g, Cholesterol 30.8 mg, Fat 6.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 288.5 mg, Sugar 1.3 g
GRAMMA CARUSO'S SICILIAN STUFFING
This recipe comes from my Gramma, who was one of the best cooks I ever knew. My mom always made the traditional bread stuffing, which was okay, but when it was my Gramma Caruso's turn to have Thanksgiving, I couldn't wait to smell and eat her stuffing. Just like her, it was wonderful! Happy Thanksgiving, Gramma--I miss you!
Provided by Food Network
Categories side-dish
Time 15m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat oil in skillet, add onions and cook until slightly tender. Add all the ground meat and incorporate with fork. Add salt and pepper and garlic. Cook until half done, then add mushrooms, and continue cooking until meat is done. Do not drain.
- Put in large mixing bowl and add cooked rice. Toss, add bread crumbs, cheese, milk, and egg. Sorry guys, now ya gotta use your hands. Mix together, again add salt and pepper to taste. When fully mixed, add your chicken broth or water, more if you want a moist stuffing.
- There should be plenty to stuff your turkey, plus a full baking dish on the side. I put the baking dish in the last hour, top with 2 tablespoons butter and cover.
GRANDMA'S POTATO STUFFING
Make and share this Grandma's Potato Stuffing recipe from Food.com.
Provided by Tonkcats
Categories Potato
Yield 1 batch
Number Of Ingredients 8
Steps:
- Soak bread in milk, set aside.
- Saute finely chopped celery and onions in margarine over low flame. Add cold or freshly mashed potatoes and mix with celery and onions. Add seasoning, squeeze bread dry and mix all ingredients together being careful to keep flame low.
- Let cool.
- Spoon into salted cavity of chicken or turkey.
Nutrition Facts : Calories 2239.3, Fat 47.2, SaturatedFat 12.9, Cholesterol 25.6, Sodium 3084.6, Carbohydrate 394.9, Fiber 32, Sugar 38.6, Protein 60.5
MASHED POTATO STUFFING
It wouldn't be Christmas in our family without this satisfying stuffing made from potatoes. My mother-in-law shared the recipe years ago, and I've since passed it on to our grown children.
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the potatoes and crumbs; set aside. In a skillet, saute onions in butter until tender; add to potato mixture. Stir in egg substitute, poultry seasoning, salt and pepper. , Just before baking, stuff turkey. Skewer and fasten openings. Tie drumsticks together. Place with breast side up on a rack in a roasting pan. Cover and bake at 325° for 3 to 3-3/4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing.
Nutrition Facts :
GRANDMA'S HAMBURGER DRESSING/STUFFING
I just love this recipe. I've never written it down and I hope this is pretty close, because I always just make it by heart. As a child I always demanded this during Thanksgiving and Xmas. It's a savory and delicious side dish anytime. UPDATE: Just went home to Michigan and found copy my grandmother wrote down and this recipe is EXACT! It's scaled down 1/3 so make double and triple this recipe if you have a large family, because I GUARANTEE they'll love it!
Provided by graniteangel
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (unless stuffing in a turkey or chicken, cook as usual for a stuffed bird).
- In a small sauce pan add half the onions, all the celery, all the potato and all the broth and water. Bring to a boil and cook around 10-15 minutes or until potatoes, onions and celery are nice and soft. Mash with a potato masher until vegetables are mashed into fine pieces.
- In a frying pan brown ground beef with the other half of the onion. Drain about half of the fat. Add garlic salt, sage and pepper.
- In a large bowl add beef mixture, vegetable liquid, egg and torn pieces of wheat bread. Mix until combined. If too dry you might need to add a little more water or you can use beef broth.
- Pour mixture into a casserole dish and bake for 30 minutes or until nice and brown.
Nutrition Facts : Calories 337.8, Fat 12.2, SaturatedFat 4.1, Cholesterol 86.2, Sodium 564.7, Carbohydrate 34.9, Fiber 5.1, Sugar 4.8, Protein 23.7
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
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