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
TRUE PILGRIM STUFFING
I am a direct descendent of the Linells who came across on the Mayflower. Our family has always had the absolute most awesome stuffing, and I finally got the recipe handed down to me. It's so good I can't keep it a secret. Try it once and you'll agree it's the best you ever had, and it's so easy to make.
Provided by MICHELLEP426
Categories Side Dish Stuffing and Dressing Recipes Sausage Stuffing and Dressing Recipes
Time 1h40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt the butter in a Dutch oven over medium-low heat, and cook and stir the celery and onion for 8 to 10 minutes, until the onion is translucent.
- In a separate skillet, cook and stir the ground beef and sausage over medium heat until the meat is browned and no longer pink inside, about 10 minutes. Drain the excess grease from the meat.
- Place the cubed white bread into the Dutch oven with the butter, celery, and onion, add the cooked meat, and lightly stir to mix well.
- Bake in the preheated oven until evenly browned, about 1 hour.
Nutrition Facts : Calories 811 calories, Carbohydrate 31.1 g, Cholesterol 188.9 mg, Fat 66.8 g, Fiber 1.8 g, Protein 22.2 g, SaturatedFat 36.4 g, Sodium 1257 mg, Sugar 3.4 g
PENNSYLVANIA STUFFING
So I live in Texas now. They call stuffing "dressing" and make it with cornbread and sausage. I've been making my Yankee stuffing and taking it to potlucks. This recipe is from my mom, who got it from her friend's grandma. I think it has Pennsylvania Dutch roots. I love it.
Provided by Rai5428
Categories Pennsylvania Dutch
Time 2h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes until they're tender, then make mashed potatoes with them. (I just add milk and butter till they look right, I don't measure -- so feel free to make the mashed potatoes however you want, but make them a little bit wetter than you normally would, since they're going to be baked.).
- While the potatoes are cooking, melt one cup of butter in a large skillet over medium high heat and saute the celery and onions until soft. (I know, it's not healthy. But it's delicious.).
- Add most of the bag of stuffing mix to the butter, celery and onions and stir it in (Again, just estimate. I think I leave about a cup and a half of stuffing mix in the bag and use the rest). Cook over medium heat for 3-4 minutes.
- Stir the onion, celery and stuffing mixture into the mashed potatoes.
- Mix in 1 tablespoon dried parsley, 2 eggs, and salt and pepper to taste.
- Pour into a LARGE greased casserole dish. (I use the stoneware from my crock pot.).
- Cover and bake at 350 for 30 minutes. Uncover and bake for another 30-60 minutes, or until lightly browned on top.
Nutrition Facts : Calories 431.4, Fat 17.5, SaturatedFat 10.3, Cholesterol 72, Sodium 637.9, Carbohydrate 60.6, Fiber 5.8, Sugar 5.3, Protein 9
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
PENNSYLVANIA DUTCH POTATO AND BREAD FILLING
In Pennsylvania Dutch County, we call it "filling." It is a potato and bread filling. I never measure, so this is what I do.
Provided by Food Network
Categories main-dish
Number Of Ingredients 14
Steps:
- Boil potatoes in salted water. Saute onion and celery in oil. Add salt and pepper to taste. Boil the giblets and neck in salted water to make stock.
- Moisten bread with milk. Smash the potatoes in a large bowl. (I use a small roasting pan, and then I roast the filling right in it.) Add all other ingredients including all spices and oil from saute. When adding the eggs, add a little of the hot mixture to the eggs first and beat well, so as to not scramble them when they go into the whole mix.
- Mix thoroughly. If it needs more moisture, add the stock, a little at a time. Taste to make sure enough spices are added. Add more salt and pepper and poultry seasoning, if needed.
- Bake at 350 degrees in a greased casserole dish or roasting pan until very hot and browned, usually one hour. Dot the top with pats of butter before putting into oven. I know some people chop the giblets and add to the filling, but I don't.
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.
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- Break up or cut bread into cubes. I use stale bread and leave the cubes out uncovered over night spread out on a tray or baking sheet, or you can even dry them on low in the oven. Place dried or stale cubes into large bowl.
- In frying pan, melt butter, add chopped celery and onions and saute on low until soft. I like to actually brown the veggies some, I think it adds to the flavor and color of the filling. Set aside to cool.
- Beat eggs, add to bowl with bread cubes. Pour cooled butter and cooked celery and onions over the cubes. Toss lightly to start to mix.
- Add the milk or stock and gently toss and mix. It should be moist but not soupy. How much liquid you use depends on the bread, butter amount, etc. Start with less - you can always add, but you cannot take it out.
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