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 FILLING
This Dutch potato filling can be used as a side dish or a stuffing for turkey or chicken. To use for stuffing, increase bread to 6 slices and add 2 beaten eggs.
Provided by M. Craig
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 2 quart casserole dish.
- In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper.
- Pour into prepared casserole dish and bake at 350 degrees F (175 degrees C) for 1 hour.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 29.8 g, Fat 0.5 g, Fiber 3.4 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 99.2 mg, Sugar 2.1 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.
AMISH MASHED POTATO FILLING/DRESSING
My favorite kind of filling at Thanksgiving or any time for that matter. Makes 2 casseroles or one 1 9x13" pan
Provided by keen5
Categories Potato
Time 1h15m
Yield 2 Casseroles
Number Of Ingredients 9
Steps:
- Melt butter.
- Add celery and onion.
- Cook until tender.
- Pour over bread cubes and mix well.
- Combine saffron and boiling water.
- Add to bread and mix well.
- Add remaining ingredients to bread, mixing well after each addition.
- Finished product should be very moist.
- Add more milk if necessary.
- Turn into 2 well greased casserole dishes.
- Bake at 350 for 45 minutes.
- Note: I use one 9x13 pan instead of two smaller casseroles.
POTATO FILLING
This is an old standby in Pensylvania Dutch country! To use as a stuffing, increase bread to 6 slices and add 2 beaten eggs.
Provided by yooper
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil.
- Add potatoes and cook until tender but still firm, about 15 minutes.
- Drain and mash.
- Preheat oven to 350 degrees.
- Lightly grease a 2 quart casserole dish.
- In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper.
- Pour into prepared casserole dish and bake for 1 hour.
Nutrition Facts : Calories 136.7, Fat 0.5, SaturatedFat 0.1, Sodium 98.1, Carbohydrate 29.8, Fiber 3.4, Sugar 2.1, Protein 3.7
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