Dutch Potato Poultry 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.

MRS. MARTIN'S FAMOUS STUFFING

Steps:

• Step 1 Melt Butter/Margarine in large skillet. Sauté Onions and Celery (or Leeks, as used here) until clear and tender, not brown. Step 2 Add Soft Stuffing Cubes and the remaining ingredients. Over medium heat, continue stirring lightly and pressing into the skillet until well-blended and slightly toasted. Step 3 If desired, add chicken stock in small amounts and combine until stuffing is preferred consistency. Step 4 Stuff poultry, if desired* *Tips for stuffing poultry: - Prepare stuffing and stuff poultry just before roasting - Set oven temperature no lower than 325°F - Allow ¾ cup prepared stuffing per pound of poultry - Allow room in cavity for the stuffing to expand - Poultry is done when meat thermometer inserted in thigh reaches 180°F and center of stuffing reaches 165°F - Allow poultry to stand 20 min. before removing stuffing and carving **This recipe can also be found on the back of your package of Martin's Famous Potatobred Stuffing

DUTCH POTATOES

Steps:

• Place potatoes and carrots in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Meanwhile, saute onion in butter in a small skillet for 8-10 minutes or until golden brown. , Drain potatoes and carrots; mash. Beat in the onion, sour cream and salt. Sprinkle with chives.

POTATO STUFFING CASSEROLE

Steps:

• In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well., Spoon into a greased 1-1/2-qt. baking dish. Dot with remaining butter. Bake at 350°, uncovered, for 30-40 minutes or until lightly browned. Garnish with additional parsley.

DUTCH POTATO POULTRY STUFFING

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

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.