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
SHRIMP IN BROWN GRAVY OVER MASHED POTATOES
Stashing this for fall shrimp - fat & delicious in still warm water but oh so good on the first chilly nights. This recipe came from The Times-Picayune. The recipe noted to please make fresh mashed potatoes & green peas to go with the shrimp. Go easy with the Kitchen Bouquet - a little is good but too much is ungood.
Provided by Busters friend
Categories < 30 Mins
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in heavy skillet over medium heat. Add celery and green onion and sweat until clear. Add garlic and shrimp. Cook until shrimp are pink.
- Mix cornstarch in cold water and add to shrimp mixture. Stir until heated through. Add Kitchen Bouquet, pepper and salt. Lower heat, stir and cover for about 10 minutes.
- Serve over fresh mashed potatoes with green peas.
Nutrition Facts : Calories 418, Fat 21.3, SaturatedFat 11.7, Cholesterol 391.4, Sodium 474.4, Carbohydrate 7.7, Fiber 1.2, Sugar 0.9, Protein 47.2
PENNSYLVANIA DUTCH POTATO FILLING RECIPE
PA Dutch Potato filling is a delicious side dish made of mashed potatoes and bread stuffing. A popular Thanksgiving side dish in Pennsylvania.
Provided by Anna
Categories Side Dish
Time 1h15m
Number Of Ingredients 11
Steps:
- Cut bread slices into small cubes and let sit out to dry overnight. Or toast them in the oven until lightly browned.
- Peel, cut, and boil potatoes in water until soft. Drain the water and mash with a mixer until smooth.
- In a saucepan, melt the butter and continue cooking until lightly browned. (It will be caramel in color and have a wonderful nutty aroma.)
- Finely chop the onion and celery (I use my Ninja chopper). Add them to the browned butter and cook for 10 - 15 minutes.
- Add the beaten eggs, milk, and seasonings to the slightly cooled butter mixture.
- Add the egg/butter mixture to the mashed potatoes. Mix well. Then stir in the bread cubes.
- Grease a casserole dish with butter and fill it with the potato filling. You can bake this immediately or cool and refrigerate for the next day.
- Bake, covered, at 350° for 30 minutes. Uncover, and continue baking for another 10 minutes.
- Drizzle with additional brown butter, or serve with gravy.
Nutrition Facts : ServingSize 1 serving, Calories 297 kcal, Carbohydrate 45 g, Protein 9 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 52 mg, Sodium 592 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 3 g
PENNSYLVANIA DUTCH HOT SLAW FOR SAUSAGES
Fried sausages or hot smoked sausages are placed on top of this hot slaw. Serve them with plenty of mashed potatoes. Yummy! Prep time is approximate.
Provided by keen5
Categories Pork
Time 33m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large frying pan.
- Add cabbage and stir until well coated with fat.
- Cook 5-8 minutes over low heat, stirring often.
- The cabbage should be softened, but not fried.
- Place in a warm bowl.
- Add remaining ingredients and toss together until thoroughly blended.
Nutrition Facts : Calories 124.6, Fat 11.5, SaturatedFat 7, Cholesterol 30.3, Sodium 554.8, Carbohydrate 5, Fiber 1.5, Sugar 3.5, Protein 1.3
PENNSYLVANIA STUFFING
So I live in Texas now. They call stuffing "dressing" and make it with cornbread and sausage. I've been making my Yankee stuffing and taking it to potlucks. This recipe is from my mom, who got it from her friend's grandma. I think it has Pennsylvania Dutch roots. I love it.
Provided by Rai5428
Categories Pennsylvania Dutch
Time 2h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Boil the potatoes until they're tender, then make mashed potatoes with them. (I just add milk and butter till they look right, I don't measure -- so feel free to make the mashed potatoes however you want, but make them a little bit wetter than you normally would, since they're going to be baked.).
- While the potatoes are cooking, melt one cup of butter in a large skillet over medium high heat and saute the celery and onions until soft. (I know, it's not healthy. But it's delicious.).
- Add most of the bag of stuffing mix to the butter, celery and onions and stir it in (Again, just estimate. I think I leave about a cup and a half of stuffing mix in the bag and use the rest). Cook over medium heat for 3-4 minutes.
- Stir the onion, celery and stuffing mixture into the mashed potatoes.
- Mix in 1 tablespoon dried parsley, 2 eggs, and salt and pepper to taste.
- Pour into a LARGE greased casserole dish. (I use the stoneware from my crock pot.).
- Cover and bake at 350 for 30 minutes. Uncover and bake for another 30-60 minutes, or until lightly browned on top.
Nutrition Facts : Calories 431.4, Fat 17.5, SaturatedFat 10.3, Cholesterol 72, Sodium 637.9, Carbohydrate 60.6, Fiber 5.8, Sugar 5.3, Protein 9
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