Pennsylvania 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.

PENNSYLVANIA DUTCH POTATO FILLING

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.

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.

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.

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.

MY MOMS BEST PA DUTCH STUFFING

Steps:

• 1. In large bowl place the bread cubes. I use 1 loaf of white bread & cube it myself but bought bread cubes are fine. I just like to do it myself!
• 2. In another large glass bowl place onion, celery & butter. Cover & microwave 3 minutes on high. Stir & recover, cook 3 more minutes or until celery is soft.Dump this into your bread cubes & stir. Add seasonings & stir again.
• 3. Beat eggs & beat in the milk, you might not need a whole cup of milk it really depends on your bread. So start with just 1/2 a cup beaten in with the eggs. If bread needs more moisture slowly add more milk right into your stuffing mixture, you want very moist wet bread but NOT SOUP see picture. So start with all the eggs & 1/2 of the milk add this to your bread & stir until combined. You may add pepper to taste but i do not care for pepper so I leave it out. Now you may stuff your poultry & roast according to the birds package direction. Or grease a 9x13 pan , pat stuffing into the pan & bake uncovered 1 hour at 350 degrees.
• 4. This recipe is on my Blog at http://recipesforjudysfoodies.blogspot.com/

PA DUTCH POTATO FILLING

Steps:

• 1. Peel and cut the potatoes into quarter pieces and place in a medium size kettle. Cover the potatoes with water and bring to a boil. Boil for 15 minutes or until soft.
• 2. In a separate pan place the chopped celery and onion with ½ cup butter and saute until the mixture starts to become soft (5 minutes on medium-high heat).
• 3. Chop the bread into small cubes and place into celery and onion mixture with two tablespoons of butter. Saute until the bread gets covered with the butter mixture (about 3 minutes).
• 4. Drain the water out of the potatoes. Mash the potatoes and add 4 tablespoons of butter. Mix milk and egg together and add to the potato mixture. Add celery mixture, parsley and flour. Add pepper and salt to taste, and mix well.
• 5. Put the potatoes into a well-greased casserole dish. Place the remaining butter on top of the potatoes. Bake at 350 for 40 minutes, or until the top of the casserole is brown.
• 6. At times gram would put crumbled smoked bacon in to change it up a bit.