Potato Bread Stuffing Food

POTATO AND HERB STUFFED BREAD

Steps:

• Stuffing: Boil the potatoes in their jackets until very soft. Peel and mash them thoroughly. Add the remaining stuffing ingredients. Mix well and set aside. This filling can be prepared ahead and refrigerated for a day. There is no need to warm the stuffing before filling the bread.
• To prepare the bread: Combine flours with salt in a bowl. Reserve about 1 teaspoon of shortening, and rub the remainder into the flour, with your finger tips until the mixture resembles coarse meal. Add most of the water to form a mass. Slowly add more water tablespoons at a time until dough forms. Brush the work surface and your hands with the reserved teaspoon of fat. Place the dough on the greased surface, and knead for 10 to 15 minutes. This will be a very soft and pliable dough. Put back in bowl and cover with a moist towel or a sheet of plastic wrap and let it rest, preferably in a warm place, for at least 1/2 hour.
• Divide the bread dough and the filling into 12 equal portions. Take one piece dough and flatten it into a 4-inch round pillow with your hands. Depress the center slightly and place a portion of the filling into the depression. Bring the sides of the dough over the filling and enclose it completely. Press lightly but firmly to flatten it into a pillow, either between your hands or the work board. With your fingers, pinch the edges slightly, so that the filling is in the center and not near the edge where it could break through the dough. Cover with plastic wrap or a moist towel to prevent drying.
• Pick up each pattie and dust with flour. Firmly pat the pattie to make filling adhere to dough. Roll out to a 6-inch circle dusting with flour as you go, to prevent sticking. Cover with plastic wrap or moist towel.
• Heat the griddle or frying pan cook each bread for 2 minutes or until brown spots begin to appear. Flip the bread over and cook for 30 seconds. Brush lightly but thoroughly with melted shortening or oil and cook on original side for 30 seconds. Brush other side and flip again. Keep warm in a covered dish or tightly wrapped with foil. Note: They can also be made several hours ahead and reheated in a 300 degree oven for 10 to 12 minutes.

POTATO-STUFFED FLAT BREAD

Steps:

• Sift the flour with the salt, and knead into a soft dough by adding the yogurt, butter, and water.
• Cover with a moist cloth and let rise for 1/2 an hour.
• Meanwhile, combine ingredients for the potato filling in a bowl and refrigerate until needed.
• Knead the dough again, and divide into 8 equal parts, rolling them into small balls. Using a rolling pin, roll out each ball into a round disc approximately 3 inches in diameter.
• Place the potato filling in the center of 4 of them, cover with the remaining disks, and roll out into a 4 to 5 inch discs. Brush the breads with soft butter.
• Place the stuffed breads on non-stick or well-seasoned cast iron pan on medium-high heat. They can also be cooked on a charcoal grill or pancake griddle. Cook till both sides are golden brown, approximately 2 to 3 minutes per side.

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.

LOADED POTATO STUFFED BREAD

Steps:

• Heat oven to 400ºF.
• Cook potatoes, bacon and onions in large nonstick skillet on medium-high heat 15 to 18 min. or until potatoes are tender and bacon is crisp, stirring occasionally. Remove from heat; stir in cream cheese.
• Unroll pizza dough onto cutting board; press into 15x11-inch rectangle. Top with potato mixture, leaving 1/4-inch-wide border around all sides. Sprinkle with cheddar. Starting at one long end, roll up dough; press ends and seams together to seal.
• Wrap dough, seam side down, into coil on center of rimmed baking sheet sprayed with cooking spray, tucking end under coil to secure.
• Bake 15 to 18 min. or until top and bottom of bread are golden brown. Cut into wedges to serve.

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.

PENNSYLVANIA DUTCH POTATO STUFFING

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.

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.

POTATO SAUSAGE STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
• Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
• Bake stuffing in a covered casserole dish for 40 to 50 minutes.

POTATO STUFFING CASSEROLE

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.