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.
SWEET POTATO STUFFING
Delicious savory and sweet stuffing that goes great with ham or poultry.
Provided by Derek
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h30m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt butter in a large skillet over medium heat. Add apple and onion; cover and cook until tender, 8 to 10 minutes.
- Stir in sugar, salt, and nutmeg; push to one side of the skillet. Add drained sweet potatoes to the empty side of the skillet; mash with a fork. Add bread crumbs and mix until all ingredients are combined. Transfer to a greased casserole dish.
- Bake in the preheated oven until golden brown on top, about 1 hour.
Nutrition Facts : Calories 168.9 calories, Carbohydrate 20.9 g, Cholesterol 22.9 mg, Fat 9.1 g, Fiber 1.8 g, Protein 1.8 g, SaturatedFat 5.6 g, Sodium 381.6 mg, Sugar 6.9 g
POTATO STUFFING
Make and share this Potato Stuffing recipe from Food.com.
Provided by Tonkcats
Categories Potato
Yield 1 batch
Number Of Ingredients 9
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
MASHED POTATO-SAUSAGE STUFFING
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
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.
POTATO AND CRACKER STUFFING
This stuffing was adapted from a recipe by Dennis and Judy Mareb of Windy Hill Farm in Massachusetts. They have been featured before in our magazine and on our television show.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 10 cups (enough for one 20 - pound turkey)
Number Of Ingredients 10
Steps:
- Cover potatoes with cold water in a pot. Bring to a boil. Reduce heat; simmer until tender, about 20 minutes. Drain.
- Cook mushrooms in 2 tablespoons butter in a large skillet over high heat, stirring, until golden brown, about 5 minutes; set aside. Cook onions and celery in skillet in remaining 2 tablespoons butter, stirring, until soft, about 5 minutes.
- Peel potatoes; mash, but leave whole pieces. Add pine nuts, mushrooms, onion mixture, spices, and salt. Stir in crackers.
- To bake stuffing: Cover with foil in a 3-quart baking dish. Bake in a 350 degree oven 15 minutes. Remove foil; bake until heated through and golden, about 15 minutes more. To cook in turkey: Immediately pack loosely in turkey cavity; cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.
POTATO SAUSAGE STUFFING
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
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
PHIL PONZEK'S MEAT AND POTATO STUFFING
Provided by Suzanne Hamlin
Categories casseroles, side dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Combine celery leaves, diced onion and water in small saucepan. Bring to low boil and cook for 10 to 15 minutes until liquid reduces to 1/2 cup. Remove from heat, and crumble bread into mixture. Set aside.
- Put potatoes in medium-size saucepan, cover with salted water and bring to boil. Reduce heat to medium. Simmer for 20 to 25 minutes, until tender. Drain potatoes, put into large bowl and mash lightly, leaving some lumps. Add celery leaf, onion and bread mix, combining well.
- Cook sausage in large skillet for 5 to 6 minutes, stirring over medium-high heat. Add beef, and cook for 6 to 8 minutes, until no redness remains. Drain excess fat, if necessary, and add meat to mashed-potato mix. Season to taste with salt and pepper.
- Transfer to greased 9-by-12-inch shallow casserole. (If cooking in advance, cover and refrigerate overnight.) When ready to cook, preheat oven to 350 degrees. Add optional turkey liver and drippings to taste. Cover casserole with foil. Cook about 20 minutes, until heated through.
Nutrition Facts : @context http, Calories 332, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 19 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 572 milligrams, Sugar 2 grams, TransFat 1 gram
PENNSYLVANIA DUTCH POTATO STUFFING
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
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
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