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
Potato stuffing? Yes, please! Especially when it's as flavorful and easy-to-make as this poultry-seasoned casserole.
Provided by My Food and Family
Categories Recipes
Time 1h10m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350ºF.
- Add hot water to bouillon in small bowl; stir until dissolved. Melt butter in large skillet on medium heat. Add celery and onions; cook 5 min. or until crisp-tender, stirring frequently. Add poultry seasoning, pepper and dissolved bouillon; mix well. Bring to boil, stirring frequently.
- Stir in potatoes; cook until heated through, stirring frequently. Remove from heat. Stir in bread. Spoon into 2-qt. casserole sprayed with cooking spray; cover.
- Bake 45 min. or until heated through, uncovering after 30 min.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 30 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
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
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.
DUTCH POTATO STUFFING
Mashed potatoes form the base for this celery and onion flavored dish. This stuffing is very delicious... passed down from my family!
Provided by JENFL7
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 301.8 calories, Carbohydrate 37.3 g, Cholesterol 100.3 mg, Fat 14.3 g, Fiber 3 g, Protein 7 g, SaturatedFat 8.1 g, Sodium 387.7 mg, Sugar 3.4 g
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
POTATO STUFFING
This recipe is from my grandmother,she always helped out at our local firehouse with the turkey dinner they had each year.She made this stuffing and her pies.This recipe is very easy and so good,my mom always made this at thanksgiving and Christmas.
Provided by peggy kriebel
Categories Potatoes
Time 1h40m
Number Of Ingredients 7
Steps:
- 1. Follow the directions on the box of your instant mashed potato's,and make 6 servings,and set aside.
- 2. Now make your stove top stuffing and go by the directions on the stuffing mix.
- 3. Now in your instant mashed potato's,add 3 slices of torn bread,and then add a egg and 2 Tbls.of butter.Add a little poultry seasoning and mix together.
- 4. Now add your stuffing into the potato mixture and put into a casserole dish,and add a little paprika on top.
- 5. Put foil over the stuffing for the first 1/2 hour,then remove and cook for another 30 minutes.
SWEET POTATO 'STUFFING'
Create a sensational side dish with our Sweet Potato 'Stuffing' from My Food and Family. Sweet potatoes take the place of bread and are combined with tasty cheddar and gouda cheese, onions, celery and turkey sausage.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Spread potatoes evenly onto bottom of large skillet. Add water and bouillon cube. Bring to boil; cover. Simmer on medium-low heat 8 to 10 min. or until potatoes are tender. Drain in colander; set potatoes aside.
- Heat oil in same skillet on medium heat. Add sausage, celery and onions; stir. Cook 6 to 7 min. or until sausage is heated through and vegetables are crisp-tender, stirring frequently. Add potatoes; stir. Cook 3 min. or until heated through, stirring occasionally. Remove skillet from heat.
- Top potato mixture with cheese; cover. Let stand 5 min. or until cheese is melted.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 6 g
MASHED POTATO-SAUSAGE STUFFING
This recipe, inspired by a traditional Pennsylvania Dutch dish, takes the best parts of mashed potatoes and stuffing and combines them into one. It's as homey and comforting as a Thanksgiving side can get. Use a good quality white country bread with some texture to it for best results.
Provided by Food Network Kitchen
Categories side-dish
Time 1h50m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375˚ F and butter a 9-by-13-inch or other 3-quart baking dish. Put the potatoes in a large pot; cover with water and season with salt. Bring to a simmer; cook until the potatoes are tender, 12 to 15 minutes. Drain and keep warm.
- Meanwhile, spread the bread on a baking sheet and bake until lightly toasted around the edges, about 5 minutes.
- Combine 1 tablespoon butter and the sausage in a large skillet over medium heat. Cook, breaking up the meat into pieces with a wooden spoon, until browned, about 4 minutes. Add 7 tablespoons butter, the onion and celery; season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the thyme, sage and poultry seasoning, then add the chicken broth and bring to a simmer. Remove from the heat and set aside.
- Whisk the half-and-half with the eggs, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the warm potatoes and mash; season with salt. Mix in the bread and the sausage mixture. Melt the remaining 2 tablespoons butter in the microwave. Transfer the stuffing mixture to the baking dish, then drizzle with the melted butter. Cover with foil and bake 30 minutes, then uncover and continue baking until the top is crisp and golden, 20 to 25 more minutes.
IRISH POTATO STUFFING
This is an old recipe.... and very good... This is one of the stuffing recipes that I make for Thanksgiving and Christmas. This can be doubled or tripled too.
Provided by Colleen Sowa
Categories Potatoes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Mash or rice the potatoes, put them in a large bowl. Melt the butter in a skillet, pour most of it over the potatoes. Saute' the celery and onion until the celery is tender. When done add this to the potato mixture. Add the sage, salt, pepper and parsley. Blend well. Either stuff a goose, turkey or chicken with this and roast in the oven according to the time needed per the weight of your poultry. OR Bake in the oven in roast pan at 350 degrees for 20 minutes.
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 :
POTATO STUFFING
Make and share this Potato Stuffing recipe from Food.com.
Provided by Tonkcats
Categories Potato
Yield 1 batch
Number Of Ingredients 9
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.
Nutrition Facts : Calories 2265.4, Fat 50.9, SaturatedFat 11.6, Cholesterol 186, Sodium 5889.6, Carbohydrate 376.1, Fiber 28.9, Sugar 34.9, Protein 72
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