SOFT POTATO BREAD STUFFING
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Melt the butter in a saucepan over medium heat. Add the onions, celery, and carrots. Cook, stirring occasionally, until the vegetables are soft, about 7-8 minutes. Add the garlic and poultry seasoning and cook for 3-4 more minutes. Stir the bread cubes into the vegetable mixture, mixing until the cubes are coated. Add the broth as needed to get the desired consistency. Adjust the seasoning with salt and pepper and stir in fresh parsley as desired. Serve immediately.
Nutrition Facts :
HOMEMADE BREAD STUFFING
This is a recipe that I have used for years, but with my own little tweaks added to it. Loved by all every time we make it. We usually double this recipe.
Provided by Mary Guilds
Categories Side Dish Stuffing and Dressing Recipes Bread Stuffing and Dressing Recipes
Time 1h25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat until; saute onion and celery in hot butter until onion is soft, 5 to 10 minutes.
- Put bread cubes in a large bowl. Season bread with salt, sage, thyme, poultry seasoning, and black pepper. Add onion mixture to bread cubes; stir. Pour bread mixture into a large casserole dish and cover the dish with aluminum foil.
- Bake in the preheated oven until golden and hot, about 1 hour.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 11.2 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 0.8 g, Protein 1.8 g, SaturatedFat 7.4 g, Sodium 515.9 mg, Sugar 1.4 g
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.
SOFT POTATO BREAD STUFFING
Make and share this Soft Potato Bread Stuffing recipe from Food.com.
Provided by Dave5003
Categories Potato
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter or margarine in saucepan and stir in onions, celery and carrot and cook and stir until vegetables are softened and tender.
- Add in garlic if desired and cook and stir to soften and flavor.
- Stir in bread cubes and cook and stir until combined with vegetables.
- Stir in seasonings.
- The mixture will be soft but add enough broth to soften and moisturize more. Filling should be moist but neither dry or soggy.
- Serve hot or reheat in a covered casserole dish at 350F.
- Use a side dish for poultry.
Nutrition Facts : Calories 93.4, Fat 8, SaturatedFat 5, Cholesterol 20.3, Sodium 213.7, Carbohydrate 4.5, Fiber 1.1, Sugar 2.1, Protein 1.5
MASHED POTATO STUFFING
It wouldn't be Christmas in our family without this satisfying stuffing made from potatoes. My mother-in-law shared the recipe years ago, and I've since passed it on to our grown children.
Provided by Taste of Home
Categories Side Dishes
Time 3h20m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the potatoes and crumbs; set aside. In a skillet, saute onions in butter until tender; add to potato mixture. Stir in egg substitute, poultry seasoning, salt and pepper. , Just before baking, stuff turkey. Skewer and fasten openings. Tie drumsticks together. Place with breast side up on a rack in a roasting pan. Cover and bake at 325° for 3 to 3-3/4 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing.
Nutrition Facts :
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4.5/5 (44)Total Time 1 hr 30 mins
- ***The potato bread needs to be stale and the best way I've found to achieve this is to cube the bread at least 24 hours before making the dish, then leave out on a cookie sheet to harden up. If you are trying to speed up the process I have cubed the bread, placed on a cookie sheet and placed in a warm oven (200 degrees) for about 30 minutes watching carefully.
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5/5 (2)Total Time 1 hr 15 minsCategory StuffingCalories 220 per serving
- Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup of the rice milk.
- Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour the remaining rice milk over them. Soak for several minutes.
- In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender.
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