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.
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
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.
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
Number Of Ingredients 12
Steps:
- In a large bowl, combine potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper. In a small bowl, beat eggs and flour. Stir in milk pour into the potato mixture and mix well. Add more milk if filling seems 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 thermometer reads 185°. When turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. Editors Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 10 cups.© Copyright Reiman Publications, 1993-1997
Nutrition Facts : Nutritional Facts Serves
DUTCH POTATO POULTRY STUFFING
Make and share this Dutch Potato Poultry Stuffing recipe from Food.com.
Provided by byZula
Categories Potato
Time 1h25m
Yield 10 cups
Number Of Ingredients 11
Steps:
- In a large bowl, combine potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper.
- In a small bowl, beat eggs and flour until smooth; gradually stir in milk.
- Pour into the potato mixture and mix well. (Add more milk if stuffing seems dry.).
- Transfer to a greased 3 quart baking dish. Cover and bake at 325 degrees for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned.
Nutrition Facts : Calories 338.5, Fat 8.5, SaturatedFat 3.9, Cholesterol 78.1, Sodium 1028.5, Carbohydrate 55.4, Fiber 4, Sugar 6.2, Protein 10
PENN DUTCH POTATO STUFFING
Very simple and hearty, just like the Penn Dutch side of the family that gave me the recipe.
Provided by Sharon
Categories Bread Stuffing and Dressing
Time 1h45m
Yield 12
Number Of Ingredients 7
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, return to the pot, add butter, and mash. Add celery, onions, and poultry seasoning; stir and set aside.
- Preheat the oven to 325 degrees F (165 degrees C).
- Pour stuffing mix into a large bowl and add hot water; mix until moistened. Fold stuffing mixture into potato mixture in the pot until well blended. Transfer stuffing to a baking dish.
- Bake in the preheated oven until top is browned, about 1 hour.
Nutrition Facts : Calories 374 calories, Carbohydrate 65.7 g, Cholesterol 20.7 mg, Fat 9.1 g, Fiber 6.4 g, Protein 8.5 g, SaturatedFat 5.2 g, Sodium 604.4 mg, Sugar 5.7 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
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