Pennsylvania Dutch Potato Stuffing 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 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 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

DUTCH POTATO POULTRY STUFFING



Dutch Potato Poultry Stuffing image

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

5 cups mashed potatoes (without added milk and butter or seasoning)
6 cups cubed crustless day-old white bread
2-1/2 cup chopped onion
1 cup chopped celery leaves
1 cup minced fresh parsley
3 tablespoons butter, melted
1 teaspoon salt
3/4 teaspoon pepper
1 tablespoon all-purpose flour
3/4 cup egg substitute
1 cup milk
1 turkey (12 to 14 pounds)

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.

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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