Potato Bread Stuffing Food

GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING

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.

HOMEMADE BREAD STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
• Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
• Bake in the preheated oven until golden and hot, about 1 hour.

POTATO STUFFING

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.

SOFT POTATO BREAD STUFFING

Steps:

• Melt the butter in a saucepan over medium heat. Add the onions, celery, and carrots. Cook, stirring occasionally, until the vegetables are soft, about 7-8 minutes. Add the garlic and poultry seasoning and cook for 3-4 more minutes. Stir the bread cubes into the vegetable mixture, mixing until the cubes are coated. Add the broth as needed to get the desired consistency. Adjust the seasoning with salt and pepper and stir in fresh parsley as desired. Serve immediately.

MAINE POTATO STUFFING

Steps:

• Place one stick of butter in a medium skillet or sauté pan and heat over medium heat. Once melted, add onions and celery and sauté for ten minutes or until the vegetables are tender and the onions are starting to caramelize. Remove from heat and add the rest of the butter. It will just melt into the onions as you prepare the rest of the dish. Set aside.
• Remove crust from the sour dough loaf and cut the remaining bread into cubes. Place in a food processor and process until the bread is coarsely chopped. Don't over process.
• Pour this into a large bowl and add the Bell's (or other poultry seasoning of your choice), salt, pepper and parsley and toss.
• While the onions are cooking, peel and cut the potatoes into one-inch pieces and place in a pot of salted water and boil until fork tender, about 5-10 minutes.
• Heat the one cup of half & half to hot. OK to heat in microwave about one minute.
• Drain the potatoes then place back in the pan with the hot half & half and coarsely mash leaving some chunks.
• Toss the bowl of bread with the onion and butter mixture then add this to the mashed potatoes and stir with a wooden spoon.
• Taste and adjust seasoning if needed, then serve in a bowl with additional butter over the top.

POTATO STUFFING

Steps:

• Put egg into mashed potatoes and mix well.
• Melt margarine in large skillet and saute onions and celery.
• Stir in the bread crumbs to toast for a few minutes.
• Add other ingredients together and combine with potato mixture. Mix thoroughly.
• Put in margarine greased bread pans.
• Bake at 350 degrees for 1 hour.
• Note: You can toast bread crumbs in oven instead of putting in skillet.

SOFT POTATO BREAD STUFFING

Steps:

• Melt butter or margarine in saucepan and stir in onions, celery and carrot and cook and stir until vegetables are softened and tender.
• Add in garlic if desired and cook and stir to soften and flavor.
• Stir in bread cubes and cook and stir until combined with vegetables.
• Stir in seasonings.
• The mixture will be soft but add enough broth to soften and moisturize more. Filling should be moist but neither dry or soggy.
• Serve hot or reheat in a covered casserole dish at 350F.
• Use a side dish for poultry.

MASHED POTATO STUFFING

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.

DUTCH POTATO STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prepare mashed potatoes according to package directions. Set aside.
• Melt butter in a large skillet over medium heat. Add onion and celery, and cook, stirring until tender. Stir celery and onion into the mashed potatoes, then mix in the eggs. Break the toasted bread into small pieces, and stir into the potatoes. Season with salt and pepper, and transfer to an 11x7 inch baking dish.
• Bake for 45 minutes in the preheated oven, until heated through, and the top is golden. More butter, salt and pepper may be sprinkled over the top if desired.