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Name: Pennsylvania German Potato Stuffing
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 2 Eggs (I use 1/2 C egg; 5 lb Brown (not red) potatoes;; 12 oz Dried bread cubes (one; 4 tb Butter; 1 bn Fresh parsley (about 1/2; 1 bn Fresh sage leaves (about; 1 1/2 ts Good quality curry powder; 2 Onions; chopped; 2 c Whole milk; heated; 2 lg Ribs celery; plus celery; White pepper to taste (1/2; 1 Stick butter (1/4 lb)

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INGREDIENTS

2 Eggs (I use 1/2 C egg
MASHED POTATOES
5 lb Brown (not red) potatoes;
12 oz Dried bread cubes (one
4 tb Butter
1 bn Fresh parsley (about 1/2
1 bn Fresh sage leaves (about
1 1/2 ts Good quality curry powder
BREAD MIXTURE
2 Onions; chopped
2 c Whole milk; heated
2 lg Ribs celery; plus celery
White pepper to taste (1/2
1 Stick butter (1/4 lb)

Servings

INSTRUCTIONS

This is a side dish, not a stuffing for the inside of a bird. My dad always makes this (as did his mother before him) at holidays, but theres never been a recipe written down. I consulted with my dad, and wrote this down while making it for a party last weekend. Except for the amount of curry I use, which is about double the amount he uses, I think the recipes pretty authentic. I chose egg substitute (Egg Beaters brand) rather than fresh eggs, because I knew it would be sitting around on a buffet table for a while. Mashed potatoes: Boil potatoes in enough water to cover. When theyre fairly tender, drain and mash with butter and milk. Add the pepper. The mashed potatoes will be fairly thin. Set aside. bread mixture: In a large frying pan, melt the butter and add the onions, celery, sage, and curry powder. When the vegetables are wilted, add the bread cubes and continue to fry over medium heat until all the butters absorbed. Add more butter if the bread cubes seem too dry. When the stuffing mixture is done, combine with the mashed potatoes and the parsley. Add salt and pepper to taste. Finally, add the eggs or egg substitute, stir thoroughly to combine. At this point if its too dry, you can add more milk. The bread absorbes quite a bit. Bake until heated thoroughly in the oven in a buttered casserole. Serves at least 8 generously. Posted to FOODWINE Digest by Gretl Collins on Nov 24, 1997

NOTES

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Pennsylvania German Potato Stuffing

2 Eggs (I use 1/2 C egg
 MASHED POTATOES
5 lb Brown (not red) potatoes;
12 oz Dried bread cubes (one
4 tb Butter
1 bn Fresh parsley (about 1/2
1 bn Fresh sage leaves (about
1 1/2 ts Good quality curry powder
 BREAD MIXTURE
2 Onions; chopped
2 c Whole milk; heated
2 lg Ribs celery; plus celery
 White pepper to taste (1/2
1 Stick butter (1/4 lb)

This is a side dish, not a stuffing for the inside of a bird. My dad always  makes this (as did his mother before him) at holidays, but theres never  been a recipe written down. I consulted with my dad, and wrote this down  while making it for a party last weekend. Except for the amount of curry I  use, which is about double the amount he uses, I think the recipes pretty  authentic. I chose egg substitute (Egg Beaters brand) rather than fresh  eggs, because I knew it would be sitting around on a buffet table for a  while.    Mashed potatoes: Boil potatoes in enough water to cover. When theyre  fairly tender, drain and mash with butter and milk. Add the pepper. The  mashed potatoes will be fairly thin. Set aside.    bread mixture: In a large frying pan, melt the butter and add the onions,  celery, sage, and curry powder. When the vegetables are wilted, add the  bread cubes and continue to fry over medium heat until all the butters  absorbed. Add more butter if the bread cubes seem too dry.    When the stuffing mixture is done, combine with the mashed potatoes and the  parsley. Add salt and pepper to taste. Finally, add the eggs or egg  substitute, stir thoroughly to combine. At this point if its too dry, you  can add more milk. The bread absorbes quite a bit.    Bake until heated thoroughly in the oven in a buttered casserole. Serves at  least 8 generously.    Posted to FOODWINE Digest  by Gretl Collins <gyc1@PSU.EDU> on Nov 24, 1997

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Nutrition

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Serving Size: 1 Serving (3505g)
Recipe Makes: 1 Servings

Calories: 407
Calories from Fat: 407 (100%)

Amt Per Serving		% DV

	Total Fat 46g	61 %
	Saturated Fat 29.2g	146 %
	Monounsaturated Fat 11.9g
	Polyunsanturated Fat 1.7g
Cholesterol 122mg		38 %
Sodium 326.9mg		11 %
Potassium 13.6mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 407

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