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
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.
POTATO STUFFING CASSEROLE
I adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish. -Elsa Kerschner, Kunkletown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well., Spoon into a greased 1-1/2-qt. baking dish. Dot with remaining butter. Bake at 350°, uncovered, for 30-40 minutes or until lightly browned. Garnish with additional parsley.
Nutrition Facts : Calories 258 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 295mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
NANA'S PA DUTCH POTATO AND BREAD FILLING
This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it.
Provided by Parsley
Categories Potato
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
- While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
- Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
- Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
- Serve.
DUTCH POTATO POULTRY STUFFING
For as far as we can trace, all my ancestors were Pennsylvania Dutch. Add to that the fact my father was a potato farmer, and you see why we never had a holiday dinner without potato "filling" (Pennsylvania Dutch for stuffing)! My husband and I have three grown daughters and seven grandchildren.
Provided by Taste of Home
Categories Side Dishes
Time 4h50m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper. In a small bowl, beat flour and egg substitute. Stir in milk; pour into the potato mixture and mix well. Add more milk if filling seams 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 a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing.
Nutrition Facts : Calories 701 calories, Fat 29g fat (9g saturated fat), Cholesterol 256mg cholesterol, Sodium 565mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 4g fiber), Protein 78g protein.
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/
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