Crucian Potato Stuffing Recipes

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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.

CRUCIAN POTATO STUFFING



Crucian Potato Stuffing image

Make and share this Crucian Potato Stuffing recipe from Food.com.

Provided by 5thCourse

Categories     Potato

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

3 lbs potatoes
hot pepper, a sliver
2 medium onions, minced
1/2 stalk celery, minced
1/4 sweet pepper, minced
6 tablespoons cooking oil
3 tablespoons butter
1/2 cup tomato sauce
1/4 teaspoon thyme
2 teaspoons chopped fresh parsley
3 tablespoons brown sugar
1/4-1 cup milk
2 eggs

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.

Nutrition Facts : Calories 320.1, Fat 16.3, SaturatedFat 4.7, Cholesterol 65.4, Sodium 147.5, Carbohydrate 39.5, Fiber 4.5, Sugar 8.4, Protein 5.8

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

IRISH POTATO STUFFING



Irish Potato Stuffing image

Thinking that this would be great with pork roast or chops, baked in the same pan and flavored with the meat juices. Yummo!

Provided by LAURIE

Categories     Potato

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

4 1/2 large potatoes (boiled or steamed and coarsely mashed, not overcooked)
1/4 cup butter
1 large chopped onion
2 large cooking apples, chopped
chopped sage (great)
thyme (great)
salt and pepper

Steps:

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

Nutrition Facts : Calories 328.2, Fat 8.1, SaturatedFat 5, Cholesterol 20.3, Sodium 72.5, Carbohydrate 60.6, Fiber 8.1, Sugar 10.6, Protein 6.1

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