Crucianpotatostuffing Recipes

CRUCIAN POTATO STUFFING

Steps:

• Boil potatoes and mash.
• Preheat oven to 350°F.
• Sauté onions, celery and peppers in oil and butter until soft.
• Stir in tomato sauce, herbs and brown sugar.
• Simmer for a couple minutes.
• Remove hot pepper sliver.
• Stir vegetable mixture and potatoes together.
• Beat eggs and some of the milk together and mix into potato mixture, adding more milk if necessary to make a moist consistency. Should be moister than your usual mashed potatoes.
• Put in casserole dish and bake 40 minutes.

SAVORY SLOW COOKER DRESSING

Steps:

• Place dried bread cubes into a very large bowl; set aside.
• Brown sausage in a large skillet over medium-high heat, drain off excess grease and pour cooked sausage over bread cubes.
• Melt butter in the same pan. Sauté onions, celery, mushrooms, and garlic, until onions are translucent and vegetables are softened. Pour vegetables into the bowl with bread cubes and cooked sausage.
• Top with fresh parsley, poultry seasoning, salt, and pepper. Add chicken broth and beaten eggs; stir to combine. Pour dressing into a 6-7 quart Crock Pot.
• Cover and cook on LOW for 3-4 hours.

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.