Dutch 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.

DUTCH POTATO POULTRY STUFFING

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.

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.

PENN DUTCH POTATO STUFFING

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, return to the pot, add butter, and mash. Add celery, onions, and poultry seasoning; stir and set aside.
• Preheat the oven to 325 degrees F (165 degrees C).
• Pour stuffing mix into a large bowl and add hot water; mix until moistened. Fold stuffing mixture into potato mixture in the pot until well blended. Transfer stuffing to a baking dish.
• Bake in the preheated oven until top is browned, about 1 hour.

PENNSYLVANIA DUTCH POTATO FILLING RECIPE

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.

DUTCH POTATO STUFFING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Prepare mashed potatoes according to package directions. Set aside.
• Melt butter in a large skillet over medium heat. Add onion and celery, and cook, stirring until tender. Stir celery and onion into the mashed potatoes, then mix in the eggs. Break the toasted bread into small pieces, and stir into the potatoes. Season with salt and pepper, and transfer to an 11x7 inch baking dish.
• Bake for 45 minutes in the preheated oven, until heated through, and the top is golden. More butter, salt and pepper may be sprinkled over the top if desired.