GRANDMA SMITH'S NEW BRUNSWICK-STYLE TURKEY STUFFING
This moist and mellow recipe came from my mother-in-law to my husband from her family.
Provided by juneb
Categories Side Dish Stuffing and Dressing Recipes Vegetarian Stuffing and Dressing Recipes
Time 1h20m
Yield 12
Number Of Ingredients 8
Steps:
- Place potatoes 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 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
- Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
- Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
- Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 51.3 mg, Fat 9 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 5.3 g, Sodium 166.3 mg, Sugar 1.8 g
IRISH STUFFED BAKED POTATO
A marriage of Irish colcannon and potato for a delicious version of the baked potato. It's a meal in itself or a side with meat.
Provided by Jan Mowbray
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins.
- Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.
- Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.
Nutrition Facts : Calories 508.5 calories, Carbohydrate 38.2 g, Cholesterol 79.1 mg, Fat 33.5 g, Fiber 5.3 g, Protein 15.2 g, SaturatedFat 17.4 g, Sodium 544.8 mg, Sugar 5 g
IRISH POTATO STUFFING
This is an old recipe.... and very good... This is one of the stuffing recipes that I make for Thanksgiving and Christmas. This can be doubled or tripled too.
Provided by Colleen Sowa
Categories Potatoes
Time 40m
Number Of Ingredients 8
Steps:
- 1. Mash or rice the potatoes, put them in a large bowl. Melt the butter in a skillet, pour most of it over the potatoes. Saute' the celery and onion until the celery is tender. When done add this to the potato mixture. Add the sage, salt, pepper and parsley. Blend well. Either stuff a goose, turkey or chicken with this and roast in the oven according to the time needed per the weight of your poultry. OR Bake in the oven in roast pan at 350 degrees for 20 minutes.
IRISH POTATO STUFFING
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
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
POTATO STUFFING
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
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.
IRISH GOOSE WITH POTATO STUFFING
Make and share this Irish Goose With Potato Stuffing recipe from Food.com.
Provided by Olha7397
Categories Goose
Time 2h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Remove giblets from goose; wash well. Pat dry with paper towels. Salt lightly inside and out; set aside while making stuffing.
- Place potatoes in medium saucepan. Cover with cold water; add 1/2 teaspoon salt. Bring to boil over moderate heat. Cover; cook on low 20 to 30 minutes or until tender. Drain. Place tea towel over pan; steam gently a few minutes.
- Meanwhile, cook salt pork in heavy skillet over moderate heat until lightly browned. Remove with slotted spoon; reserve.
- Add onion to skillet; cook until tender. Remove with slotted spoon; add to salt pork.
- Add sausage to skillet; cook until lightly browned, breaking into small chunks as sausage cooks. Remove with slotted spoon; add to salt pork mixture.
- Put potatoes through ricer or mash with potato masher.
- Combine salt pork mixture, potatoes, and remaining stuffing ingredients; mix well. Allow to cool.
- Stuff goose with potato mixture; truss bird. Place in open roasting pan, breast side up, on rack or trivet. Prick goose well on legs and wing joints to release fat. Roast in preheated 325°F oven 2 to 2 1/2 hours or until leg joint moves easily. Allow to stand 15 to 20 minutes before carving.
- Carve goose; remove dressing to serving dish. Serve with applesauce. Makes 6 servings.
- Irish Cooking.
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