Dutch Potato Poultry Stuffing Recipes

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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.

POTATO STUFFING



Potato Stuffing image

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

1 large onion, finely chopped
2 to 3 celery ribs, finely chopped
6 tablespoons butter, cubed
2 slices white bread, torn
3 cups mashed potatoes
2 tablespoons minced fresh parsley

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.

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

DUTCH POTATO POULTRY STUFFING



Dutch Potato Poultry Stuffing image

Make and share this Dutch Potato Poultry Stuffing recipe from Food.com.

Provided by byZula

Categories     Potato

Time 1h25m

Yield 10 cups

Number Of Ingredients 11

5 cups mashed potatoes (without added milk , butter or seasoning)
1 teaspoon salt
6 cups cubed crustless day-old white bread
3/4 teaspoon pepper
2 1/2 cups chopped onions
3 eggs
1 cup minced celery leaves
1 tablespoon all-purpose flour
1 cup minced fresh parsley
1 cup milk
3 tablespoons butter, melted

Steps:

  • In a large bowl, combine potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper.
  • In a small bowl, beat eggs and flour until smooth; gradually stir in milk.
  • Pour into the potato mixture and mix well. (Add more milk if stuffing seems dry.).
  • Transfer to a greased 3 quart baking dish. Cover and bake at 325 degrees for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned.

Nutrition Facts : Calories 338.5, Fat 8.5, SaturatedFat 3.9, Cholesterol 78.1, Sodium 1028.5, Carbohydrate 55.4, Fiber 4, Sugar 6.2, Protein 10

DUTCH POTATO POULTRY STUFFING



Dutch Potato Poultry Stuffing image

Number Of Ingredients 12

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

Steps:

  • In a large bowl, combine potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper. In a small bowl, beat eggs and flour. Stir in milk pour into the potato mixture and mix well. Add more milk if filling seems 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 thermometer reads 185°. When turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing. Editors Note: Stuffing may be baked in a greased 3-qt. covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes). Stuffing yields about 10 cups.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

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