Mashed Potato Stuffing Recipes

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CRISPY MASHED POTATO & STUFFING PATTIES



Crispy Mashed Potato & Stuffing Patties image

Talk about a fun way to use holiday leftovers! Making this turkey and stuffing patty is so fast. The family looks forward to this breakfast treat every year. -Kellie Ferea, Casa Grande, Arizona

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 12 patties.

Number Of Ingredients 9

2 large eggs, lightly beaten
2 tablespoons finely chopped onion
1/4 teaspoon pepper
2 cups leftover mashed potatoes
2 cups leftover chopped cooked turkey
2 cups leftover stuffing
2 tablespoons butter
2 tablespoons canola oil
Unsweetened applesauce, optional

Steps:

  • In a large bowl, whisk eggs, onion and pepper. Stir in potatoes, turkey and stuffing., In a large skillet, heat butter and oil over medium-high heat. Working in batches, drop potato mixture by 1/2 cupfuls into skillet; press to flatten slightly. Fry on each side until golden brown and heated through, 4-5 minutes. Drain on paper towels. If desired, serve with applesauce.

Nutrition Facts : Calories 364 calories, Fat 19g fat (6g saturated fat), Cholesterol 118mg cholesterol, Sodium 628mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.

MASHED POTATO STUFFING



Mashed Potato Stuffing image

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

8 cups riced cooked potatoes
4 cups fine soft bread crumbs
2 large onions, chopped
1 cup butter
1 cup egg substitute
1 to 2 tablespoons poultry seasoning
2 teaspoons salt
1/2 teaspoon pepper
1 turkey (10 to 12 pounds)

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 :

MASHED POTATO-SAUSAGE STUFFING



Mashed Potato-Sausage Stuffing image

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

1 1/4 sticks (10 tablespoons) unsalted butter, plus more for the pan
3 large russet potatoes (about 2 1/4 pounds), peeled and quartered
Kosher salt
12 ounces day-old country bread, torn into 1/2-inch pieces
8 ounces fresh pork breakfast sausage, casings removed
1 large onion, chopped
3 stalks celery, chopped
Freshly ground pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
1 teaspoon poultry seasoning
1 cup low-sodium chicken broth
1 cup half-and-half
2 large eggs

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.

PENNSYLVANIA DUTCH POTATO STUFFING



Pennsylvania Dutch Potato Stuffing image

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

1 large onion
4 stalks celery
3 tablespoons butter
2 cups bread cubes
2 eggs, beaten
3 cups mashed potatoes (leftovers are fine)
1 cup chicken broth
salt and pepper

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



Potato Stuffing image

Make and share this Potato Stuffing recipe from Food.com.

Provided by Tonkcats

Categories     Potato

Yield 1 batch

Number Of Ingredients 9

2 cups potatoes, mashed
1 egg, beaten
1 quart breadcrumbs
2 tablespoons margarine
1 onion, minced
1/2 cup celery, diced
1 tablespoon parsley
1 teaspoon salt
1 pinch pepper

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

GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING



Grandma Smith's New Brunswick-Style Turkey Stuffing image

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

3 potatoes, peeled and cubed
½ cup butter
2 celery stalks, finely chopped
1 large onion, minced
2 tablespoons dried summer savory
2 eggs, beaten
6 slices bread, cut into cubes
salt and ground black pepper to taste

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

MASHED POTATO STUFFED MEATLOAF CUPS RECIPE BY TASTY



Mashed Potato Stuffed Meatloaf Cups Recipe by Tasty image

Here's what you need: potato, butter, salt, pepper, shredded parmesan cheese, milk, ketchup, tomato paste, brown sugar, onion powder, mustard powder, paprika, cooking oil, onion, garlic, ground beef, salt, pepper, worcestershire sauce, shredded parmesan cheese, fresh parsley, egg, panko breadcrumbs, milk

Provided by Claire Nolan

Categories     Lunch

Yield 10 meatloaf cups

Number Of Ingredients 24

1 lb potato, cooked and peeled
2 tablespoons butter
1 teaspoon salt
½ teaspoon pepper
½ cup shredded parmesan cheese
1 cup milk
¾ cup ketchup
2 tablespoons tomato paste
¼ cup brown sugar
1 teaspoon onion powder
1 teaspoon mustard powder
1 teaspoon paprika
1 tablespoon cooking oil
1 cup onion, diced
1 tablespoon garlic, minced
1 lb ground beef, 85%/15% fat
1 teaspoon salt
1 teaspoon pepper
1 teaspoon worcestershire sauce
½ cup shredded parmesan cheese
¼ cup fresh parsley
1 egg, beaten
½ cup panko breadcrumbs
¼ cup milk

Steps:

  • Preheat oven to 350˚F (180˚C).
  • Place cooked potatoes into a large bowl. Add butter, salt, pepper, parmesan, and a splash of milk. Mash and add more milk gradually until the potatoes are the desired texture. Set aside and let cool.
  • Prepare the glaze by mixing ketchup, brown sugar, onion powder, mustard powder, and paprika in a bowl. Reserve half in a separate bowl to glaze once cooked.
  • Add oil in a skillet over medium heat, followed by onions and garlic. Cook until onions are translucent and fragrant. Set aside in a bowl to cool before adding to the meat mixture.
  • In a large bowl, combine ground beef, salt, pepper, worcestershire sauce, parmesan, parsley, cooled onions & garlic, egg, breadcrumbs and milk. Mix until combined.
  • Using a spoon or ice cream scooper, scoop the meat mixture and place into a greased 12 cup cupcake baking tin.
  • Using your fingers, spread the meat from the center to make a cup. Fill the middle with a small spoonful of mashed potatoes, and cover back up with the meat mixture.
  • Generously brush half of the reserved glaze on top of the meatloaf cups generously.
  • Bake for 25 minutes, reapplying the glaze halfway through. Once they are done cooking, brush with the remaining glaze that has Not been used on the raw meatloaves.
  • Enjoy!

Nutrition Facts : Calories 314 calories, Carbohydrate 24 grams, Fat 15 grams, Fiber 1 gram, Protein 19 grams, Sugar 9 grams

POTATO SAUSAGE STUFFING



Potato Sausage Stuffing image

This potato and sausage stuffing is best prepared with homemade bread cubes.

Provided by Carol

Categories     Side Dish     Potato Side Dish Recipes

Yield 12

Number Of Ingredients 10

1 pound lean pork sausage
2 potatoes, peeled and diced
1 ½ cups chopped celery
¾ cup diced sweet onion
¾ cup butter
9 cups soft bread cubes
½ teaspoon dried thyme
½ teaspoon ground sage
1 teaspoon salt
¼ teaspoon ground black pepper

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.

Nutrition Facts : Calories 363.4 calories, Carbohydrate 21.3 g, Cholesterol 56.2 mg, Fat 27.7 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 13 g, Sodium 721.2 mg, Sugar 2.1 g

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