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.
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
LOADED POTATO SOUP
A rich broth. Baked potato toppings. Indulgent spoonfuls. What more could you want in a Loaded Potato Soup? This soup is a time-tested recipe that helps you put comfort food on the table in just 40 minutes total. Once your potato soup is thick and bubbly, top it with bacon, cheese and green onions for a restaurant-worthy meal right at your kitchen table.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 40m
Yield 15
Number Of Ingredients 13
Steps:
- In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.
- In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.
- Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir 1 minute. Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
- Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted. Evenly top individual servings with remaining bacon, 1/2 cup cheese and 1/4 cup green onions.
Nutrition Facts : Calories 362, Carbohydrate 20 g, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 863 mg
TELBAN'S FAMILY CRACKER STUFFING
Steps:
- With crackers still in their sleeves, crush up with your hands (easier to crush this way, and it keeps your hands cleaner). Place crushed crackers in large bowl.
- In a frying pan, saute the butter and onion until the onion are tender, about 5 minutes. Chop celery into small pieces and add to the crackers. Add cooked onions and butter to the crackers; mix well.
- Add eggs, one at a time, mixing well. Add milk a little at a time (you might not use all of the milk), until the cracker mix is moistened.
- Cracker mix should form a ball which you can hold in your hand. Use to stuff a 12-pound turkey. When stuffing a turkey this does not expand, so you want to pack it in tight. When the turkey is ready, you pull out the stuffing in one big chunk and slice it. Great on a turkey sandwich the next day!
POTATO AND CRACKER STUFFING
This stuffing was adapted from a recipe by Dennis and Judy Mareb of Windy Hill Farm in Massachusetts. They have been featured before in our magazine and on our television show.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Yield Makes about 10 cups (enough for one 20 - pound turkey)
Number Of Ingredients 10
Steps:
- Cover potatoes with cold water in a pot. Bring to a boil. Reduce heat; simmer until tender, about 20 minutes. Drain.
- Cook mushrooms in 2 tablespoons butter in a large skillet over high heat, stirring, until golden brown, about 5 minutes; set aside. Cook onions and celery in skillet in remaining 2 tablespoons butter, stirring, until soft, about 5 minutes.
- Peel potatoes; mash, but leave whole pieces. Add pine nuts, mushrooms, onion mixture, spices, and salt. Stir in crackers.
- To bake stuffing: Cover with foil in a 3-quart baking dish. Bake in a 350 degree oven 15 minutes. Remove foil; bake until heated through and golden, about 15 minutes more. To cook in turkey: Immediately pack loosely in turkey cavity; cook until an instant-read thermometer inserted into center of stuffing registers 165 degrees.
OLD-FASHIONED CRACKER DRESSING
This old-fashioned dressing is a great side dish for the Thanksgiving or alongside roast chicken. Made with saltine crackers, celery, onions, and herbs, it's simple and satisfying.
Provided by Chef John
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly coat a baking dish with cooking spray.
- Melt butter in a large skillet over medium heat. Cook and stir onion, celery, and 1 teaspoon salt in melted butter until onion begins to turn translucent, about 5 minutes. season with black pepper, sage, thyme, rosemary, and cayenne pepper; cook and stir about 1 minute.
- Remove skillet from heat and stir in chicken broth.
- Combine crushed crackers and onion mixture in a large bowl. Add egg and cream; mix until combined. Season with salt and black pepper.
- Spread cracker mixture evenly in a large baking dish and smooth the top.
- Bake in the preheated oven until top is golden brown, 40 to 45 minutes.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 21.9 g, Cholesterol 28.5 mg, Fat 9.6 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 4.3 g, Sodium 704.6 mg, Sugar 1.2 g
GRANDMA'S HAMBURGER DRESSING/STUFFING
I just love this recipe. I've never written it down and I hope this is pretty close, because I always just make it by heart. As a child I always demanded this during Thanksgiving and Xmas. It's a savory and delicious side dish anytime. UPDATE: Just went home to Michigan and found copy my grandmother wrote down and this recipe is EXACT! It's scaled down 1/3 so make double and triple this recipe if you have a large family, because I GUARANTEE they'll love it!
Provided by graniteangel
Categories Meat
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°F (unless stuffing in a turkey or chicken, cook as usual for a stuffed bird).
- In a small sauce pan add half the onions, all the celery, all the potato and all the broth and water. Bring to a boil and cook around 10-15 minutes or until potatoes, onions and celery are nice and soft. Mash with a potato masher until vegetables are mashed into fine pieces.
- In a frying pan brown ground beef with the other half of the onion. Drain about half of the fat. Add garlic salt, sage and pepper.
- In a large bowl add beef mixture, vegetable liquid, egg and torn pieces of wheat bread. Mix until combined. If too dry you might need to add a little more water or you can use beef broth.
- Pour mixture into a casserole dish and bake for 30 minutes or until nice and brown.
Nutrition Facts : Calories 337.8, Fat 12.2, SaturatedFat 4.1, Cholesterol 86.2, Sodium 564.7, Carbohydrate 34.9, Fiber 5.1, Sugar 4.8, Protein 23.7
MASH POTATO AND STUFFING BALLS
Don't you hate it when you have a little leftover but not quite enough - and you really don't want to throw it away - so don't - here's an idea for just such an occasion. Mash Potato and stuffing balls - crispy on the outside and nummy and heavenly on the inside.
Provided by SEvans
Categories Mashed Potatoes
Time 20m
Yield 10 balls
Number Of Ingredients 6
Steps:
- Combine leftover mashed potatoes, leftover stuffing, one egg, and approximately 1/2 of the bread crumbs.
- This particular recipe yields 10 ping-pong-ball size stuffing balls, but you can change the recipe to whatever suits your family, and depends on the amount of leftovers you have. The consistency of the balls should be sticky, but not UBER sticky.
- Roll the balls in the remaining bread crumbs to coat evenly.
- Set aside until all the balls are ready.
- Heat oil in a pan; the oil should be half way up the ball in the pan, so use approximately 1/2 to 1 cup of oil, depending on the size and depth of your pot or pan.
- Fry for 2 or 3 minutes until golden all over, rolling around as needed.
- Let rest on paper towels until you are ready to serve.
- That's it; super simple and REALLY tasty.
Nutrition Facts : Calories 84.9, Fat 2, SaturatedFat 0.5, Cholesterol 19, Sodium 202, Carbohydrate 13.7, Fiber 1.1, Sugar 1.2, Protein 2.8
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