Crucian Potato Stuffing Recipes

POTATO STUFFING

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.

CRUCIAN POTATO STUFFING

Steps:

• Boil potatoes and mash.
• Preheat oven to 350°F.
• Sauté onions, celery and peppers in oil and butter until soft.
• Stir in tomato sauce, herbs and brown sugar.
• Simmer for a couple minutes.
• Remove hot pepper sliver.
• Stir vegetable mixture and potatoes together.
• Beat eggs and some of the milk together and mix into potato mixture, adding more milk if necessary to make a moist consistency. Should be moister than your usual mashed potatoes.
• Put in casserole dish and bake 40 minutes.

PENNSYLVANIA DUTCH POTATO STUFFING

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.

IRISH POTATO STUFFING

Steps:

• Add the butter to the potato.
• Add chopped onion.
• Stir in apples, herbs salt and pepper.
• Stir well.
• Cook with chosen meat.

POTATO STUFFING

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.