Pennsylvania Dutch Potato Bake Recipes

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PENNSYLVANIA DUTCH POTATO FILLING



Pennsylvania Dutch Potato Filling image

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

10 pounds potatoes, peeled and cut into 1-inch cubes
2 cups butter, divided
3 onions, diced
1 bunch celery, diced
1 ½ cups milk, divided
3 tablespoons seasoned salt, divided
1 (1 1/4 pound) loaf of white bread, torn into pieces, or as desired - divided

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

PENNSYLVANIA DUTCH POTATO AND BREAD FILLING



Pennsylvania Dutch Potato and Bread Filling image

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

6 large potatoes, cut in pieces
2 medium onions, chopped
6 stalks celery, chopped small
Enough vegetable oil for saute
8-10 pieces of old bread, broken into bite-size pieces
1/4 to 1/2 cup milk
4 raw eggs, beaten
Salt and pepper
Salt and pepper
4-5 tablespoons fresh parsley, chopped fine
1-2 tablespoons poultry seasoning
Stock from the giblets and neck
Stock from the giblets and neck
1/2 stick of butter, cut into pieces

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.

PENNSYLVANIA DUTCH POTATO FILLING RECIPE



Pennsylvania Dutch Potato Filling Recipe image

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

7 - 8 slices bread, cut into small cubes (about 1 quart)
6 medium/large potatoes (4 - 5 c. mashed)
6 Tbs. butter, browned
5 celery ribs
1 medium onion
2 large eggs, beaten
1/2 c. milk
3/4 tsp. seasoned salt
3/4 tsp. salt
3/4 tsp. pepper
garlic powder, parsely, and sage to taste, optional

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 POTATO DOUGHNUTS



Pennsylvania Dutch Potato Doughnuts image

My relatives have been making these tasty doughnuts for years. The potatoes keep them moist, and the glaze provides just the right amount of sweetness. -Marlene Reichart, Leesport, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield about 4 dozen.

Number Of Ingredients 13

2-1/2 cups mashed potatoes or riced potatoes (without added milk, butter or seasonings)
1 cup whole milk
3 large eggs, room temperature, lightly beaten
2 tablespoons butter, melted
2 cups sugar
2 tablespoons baking powder
5 to 6 cups all-purpose flour
Oil for deep-fat frying
GLAZE:
2 cups confectioners' sugar
5 tablespoons half-and-half cream
1/2 teaspoon vanilla extract
Optional: Food coloring and sprinkles

Steps:

  • In a large bowl, combine the potatoes, milk, eggs and butter. Combine the sugar, baking powder and 2 cups flour; stir into potato mixture. Add enough remaining flour to form a soft dough. Refrigerate, covered, 1 hour., Divide dough in half. Turn each half onto a lightly floured surface; roll to 1/2-in. thickness. Cut with a 2-3/4-in. doughnut cutter. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels. , In a small bowl, mix glaze ingredients until smooth. Color glaze if desired. Dip doughnuts in glaze and sprinkles as desired.

Nutrition Facts : Calories 163 calories, Fat 6g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 74mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.

PENNSYLVANIA-DUTCH POTATO PANCAKES



Pennsylvania-Dutch Potato Pancakes image

Yield 16 pancakes

Number Of Ingredients 12

2 medium-size potatoes (about 12 ounces), peeled
1 tablespoon lemon juice
1/4 cup butter or margarine, melted
2 tablespoons all-purpose flour
1 tablespoon thinly sliced scallion
1/4 cup finely chopped onion
1 large egg, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon baking powder
1 tablespoon vegetable oil
1 tablespoon butter or margarine

Steps:

  • Using coarse side of grater, grate potatoes into large bowl. Toss with lemon juice to coat well. Let stand 5 minutes; drain well. Add 1/4 cup melted butter, flour, onion, scallions, egg, salt, pep per, and baking powder to potatoes. Stir to mix well. In 8-inch skillet over medium-high heat, heat oil and remaining butter. Working in batches of 3-4 pancakes, add potato mix in heaping tablespoons to skillet. Using tines of fork, flatten each portion into very thin round pancakes, about 2 1/2 inches thick. Cook 3-4 minutes on each side until golden brown. Drain on paper towels.

Nutrition Facts : Nutritional Facts Serves

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

PENNSYLVANIA DUTCH FUNNY CAKES



Pennsylvania Dutch Funny Cakes image

These are Pennsylvania Dutch Funny Cakes, baked in a pie crust with a chocolate "funny" layer that sinks to the bottom while baking.

Provided by Sally

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 36

Number Of Ingredients 12

3 (9 inch) unbaked pie crusts
1 cup white sugar
½ cup unsweetened cocoa powder
¾ cup water
1 teaspoon vanilla extract
1 ½ cups white sugar
½ cup butter
2 eggs
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla extract
2 ½ cups all-purpose flour

Steps:

  • Combine 1 cup sugar, cocoa, water, and 1 teaspoon vanilla in a saucepan. Heat over medium-low heat to the boiling point, but do not boil. Set aside.
  • In a large bowl, cream together 1 1/2 cup sugar and butter. Beat in eggs. Stir in milk and 1 teaspoon vanilla. Combine flour and baking powder; mix into the creamed mixture. Divide batter into the pastry shells. Pour 1/3 of the cocoa mixture on top of the cake batter in each pastry shell.
  • Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or till cake is done.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 28.4 g, Cholesterol 17.7 mg, Fat 8.2 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 3.1 g, Sodium 130.3 mg, Sugar 14.3 g

NANA'S PA DUTCH POTATO AND BREAD FILLING



Nana's Pa Dutch Potato and Bread Filling image

This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it.

Provided by Parsley

Categories     Potato

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 12

5 lbs potatoes, scrubbed, peeled and cut up
4 tablespoons butter
1 1/2 cups milk
1 cup chicken stock
3/4 cup butter (1 1/2 sticks)
3 cups finely chopped celery (use the leaves also)
2 cups finely chopped sweet onions
1/4 cup chopped fresh parsley
1/2 teaspoon salt (or more to taste)
1/2 teaspoon pepper
7 -8 slices toasted white bread, cut into small cubes
3 eggs, beaten

Steps:

  • Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
  • While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
  • Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
  • Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
  • Serve.

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