Best 7 Penn Dutch Potato Stuffing Recipes

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Looking for a delicious and comforting side dish to complement your Thanksgiving or holiday feast? Look no further than Penn Dutch potato stuffing! This classic recipe, originating from the Pennsylvania Dutch region, combines the hearty flavors of potatoes, celery, onions, and herbs, resulting in a savory and satisfying dish that is sure to be a hit with your family and friends. With various variations passed down through generations, there's a Penn Dutch potato stuffing recipe out there to suit every taste. Whether you prefer a traditional version with simple ingredients or one that incorporates unique twists like apples or sausage, you're sure to find the perfect recipe for your holiday gathering. So gather your ingredients, grab an apron, and let's embark on a culinary journey to create the ultimate Penn Dutch potato stuffing that will steal the spotlight at your next special occasion meal.

Check out the recipes below so you can choose the best recipe for yourself!

PENNSYLVANIA DUTCH POTATO STUFFING



Pennsylvania Dutch Potato Stuffing image

From the well-known Miller's Smorgasbord restaurant in Ronks, Pennsylvania. This is a delicious and filling dish that can help you use up leftover mashed potatoes. One of the easiest Potato Stuffing recipes ever.

Provided by Kats Mom

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 large onion
4 stalks celery
3 tablespoons butter
2 cups bread cubes
2 eggs, beaten
3 cups mashed potatoes (leftovers are fine)
1 cup chicken broth
salt and pepper

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.

Nutrition Facts : Calories 214.2, Fat 8.7, SaturatedFat 4.6, Cholesterol 87.9, Sodium 610.1, Carbohydrate 27.9, Fiber 2.6, Sugar 3.9, Protein 6.3

PENNSYLVANIA DUTCH POTATO FILLING RECIPE



Pennsylvania Dutch Potato Filling Recipe image

PA Dutch Potato filling is a delicious side dish made of mashed potatoes and bread stuffing. A popular Thanksgiving side dish in Pennsylvania.

Provided by Anna

Categories     Side Dish

Time 1h15m

Number Of Ingredients 11

7 - 8 slices bread, cut into small cubes (about 1 quart)
6 medium/large potatoes (4 - 5 c. mashed)
6 Tbs. butter, browned
5 celery ribs
1 medium onion
2 large eggs, beaten
1/2 c. milk
3/4 tsp. seasoned salt
3/4 tsp. salt
3/4 tsp. pepper
garlic powder, parsely, and sage to taste, optional

Steps:

  • Cut bread slices into small cubes and let sit out to dry overnight. Or toast them in the oven until lightly browned.
  • Peel, cut, and boil potatoes in water until soft. Drain the water and mash with a mixer until smooth.
  • In a saucepan, melt the butter and continue cooking until lightly browned. (It will be caramel in color and have a wonderful nutty aroma.)
  • Finely chop the onion and celery (I use my Ninja chopper). Add them to the browned butter and cook for 10 - 15 minutes.
  • Add the beaten eggs, milk, and seasonings to the slightly cooled butter mixture.
  • Add the egg/butter mixture to the mashed potatoes. Mix well. Then stir in the bread cubes.
  • Grease a casserole dish with butter and fill it with the potato filling. You can bake this immediately or cool and refrigerate for the next day.
  • Bake, covered, at 350° for 30 minutes. Uncover, and continue baking for another 10 minutes.
  • Drizzle with additional brown butter, or serve with gravy.

Nutrition Facts : ServingSize 1 serving, Calories 297 kcal, Carbohydrate 45 g, Protein 9 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 52 mg, Sodium 592 mg, Fiber 5 g, Sugar 5 g, UnsaturatedFat 3 g

PENNSYLVANIA DUTCH POTATO AND BREAD FILLING



Pennsylvania Dutch Potato and Bread Filling image

In Pennsylvania Dutch County, we call it "filling." It is a potato and bread filling. I never measure, so this is what I do.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 14

6 large potatoes, cut in pieces
2 medium onions, chopped
6 stalks celery, chopped small
Enough vegetable oil for saute
8-10 pieces of old bread, broken into bite-size pieces
1/4 to 1/2 cup milk
4 raw eggs, beaten
Salt and pepper
Salt and pepper
4-5 tablespoons fresh parsley, chopped fine
1-2 tablespoons poultry seasoning
Stock from the giblets and neck
Stock from the giblets and neck
1/2 stick of butter, cut into pieces

Steps:

  • Boil potatoes in salted water. Saute onion and celery in oil. Add salt and pepper to taste. Boil the giblets and neck in salted water to make stock.
  • Moisten bread with milk. Smash the potatoes in a large bowl. (I use a small roasting pan, and then I roast the filling right in it.) Add all other ingredients including all spices and oil from saute. When adding the eggs, add a little of the hot mixture to the eggs first and beat well, so as to not scramble them when they go into the whole mix.
  • Mix thoroughly. If it needs more moisture, add the stock, a little at a time. Taste to make sure enough spices are added. Add more salt and pepper and poultry seasoning, if needed.
  • Bake at 350 degrees in a greased casserole dish or roasting pan until very hot and browned, usually one hour. Dot the top with pats of butter before putting into oven. I know some people chop the giblets and add to the filling, but I don't.

POTATO STUFFING



Potato Stuffing image

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

1 large onion, finely chopped
2 to 3 celery ribs, finely chopped
6 tablespoons butter, cubed
2 slices white bread, torn
3 cups mashed potatoes
2 tablespoons minced fresh parsley

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.

PENNSYLVANIA DUTCH POTATO FILLING



Pennsylvania Dutch Potato Filling image

These potatoes are perfect for Thanksgiving and Christmas! They are my husband's family tradition in Pennsylvania. This is the actual recipe from my husband's great-grandmother. I cut it down by a third for my family of 4. But I have given you the full recipe so you can cut it however you would like. There is a family 'secret ingredient' that I have never been told and so it's not in this recipe :( I believe it will still be yummy without the 'secret,' but if you happen to know what that is, then add it in ;)

Provided by Shauna Rhoads

Categories     Side Dish     Potato Side Dish Recipes

Time 2h30m

Yield 16

Number Of Ingredients 7

10 pounds potatoes, peeled and cut into 1-inch cubes
2 cups butter, divided
3 onions, diced
1 bunch celery, diced
1 ½ cups milk, divided
3 tablespoons seasoned salt, divided
1 (1 1/4 pound) loaf of white bread, torn into pieces, or as desired - divided

Steps:

  • Place the potato cubes 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 25 minutes. Drain and allow to steam dry for a minute or two.
  • Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
  • Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
  • After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
  • Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
  • Bake in the preheated oven until the dressing is browned, about 1 hour.

Nutrition Facts : Calories 544.1 calories, Carbohydrate 72.1 g, Cholesterol 62.8 mg, Fat 25 g, Fiber 8 g, Protein 10 g, SaturatedFat 15.2 g, Sodium 975.8 mg, Sugar 6.2 g

PENN DUTCH POTATO STUFFING



Penn Dutch Potato Stuffing image

Very simple and hearty, just like the Penn Dutch side of the family that gave me the recipe.

Provided by Sharon

Categories     Bread Stuffing and Dressing

Time 1h45m

Yield 12

Number Of Ingredients 7

7 large potatoes, peeled and cubed
½ cup butter
4 stalks celery, diced
2 large onions, diced
1 tablespoon poultry seasoning (such as Bell's®)
1 (14 ounce) package seasoned dry stuffing mix
1 cup hot water

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, return to the pot, add butter, and mash. Add celery, onions, and poultry seasoning; stir and set aside.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Pour stuffing mix into a large bowl and add hot water; mix until moistened. Fold stuffing mixture into potato mixture in the pot until well blended. Transfer stuffing to a baking dish.
  • Bake in the preheated oven until top is browned, about 1 hour.

Nutrition Facts : Calories 374 calories, Carbohydrate 65.7 g, Cholesterol 20.7 mg, Fat 9.1 g, Fiber 6.4 g, Protein 8.5 g, SaturatedFat 5.2 g, Sodium 604.4 mg, Sugar 5.7 g

PENNSYLVANIA STUFFING



Pennsylvania Stuffing image

So I live in Texas now. They call stuffing "dressing" and make it with cornbread and sausage. I've been making my Yankee stuffing and taking it to potlucks. This recipe is from my mom, who got it from her friend's grandma. I think it has Pennsylvania Dutch roots. I love it.

Provided by Rai5428

Categories     Pennsylvania Dutch

Time 2h

Yield 12 serving(s)

Number Of Ingredients 11

5 lbs potatoes, washed and peeled
milk
butter
salt and pepper
2 medium onions, chopped
3 large celery ribs, chopped (and leaves)
1 cup butter, melted
2 eggs
14 ounces seasoned stuffing mix (I use Pepperidge Farm HerbSeasoned stuffing mix. You could also just use bread cubes or old bread.)
1 tablespoon dried parsley
salt and pepper

Steps:

  • Boil the potatoes until they're tender, then make mashed potatoes with them. (I just add milk and butter till they look right, I don't measure -- so feel free to make the mashed potatoes however you want, but make them a little bit wetter than you normally would, since they're going to be baked.).
  • While the potatoes are cooking, melt one cup of butter in a large skillet over medium high heat and saute the celery and onions until soft. (I know, it's not healthy. But it's delicious.).
  • Add most of the bag of stuffing mix to the butter, celery and onions and stir it in (Again, just estimate. I think I leave about a cup and a half of stuffing mix in the bag and use the rest). Cook over medium heat for 3-4 minutes.
  • Stir the onion, celery and stuffing mixture into the mashed potatoes.
  • Mix in 1 tablespoon dried parsley, 2 eggs, and salt and pepper to taste.
  • Pour into a LARGE greased casserole dish. (I use the stoneware from my crock pot.).
  • Cover and bake at 350 for 30 minutes. Uncover and bake for another 30-60 minutes, or until lightly browned on top.

Nutrition Facts : Calories 431.4, Fat 17.5, SaturatedFat 10.3, Cholesterol 72, Sodium 637.9, Carbohydrate 60.6, Fiber 5.8, Sugar 5.3, Protein 9

Tips:

  • For a crispier stuffing, use day-old bread.
  • If you don't have time to make your own bread cubes, you can use store-bought croutons.
  • To add more flavor to the stuffing, try using different types of bread, such as sourdough or rye.
  • You can also add other ingredients to the stuffing, such as cooked sausage, bacon, or vegetables.
  • If you're making the stuffing ahead of time, be sure to store it in the refrigerator for up to 3 days.
  • When you're ready to cook the stuffing, be sure to let it come to room temperature for about 30 minutes before baking.

Conclusion:

This Penn Dutch potato stuffing is a delicious and easy-to-make side dish that is perfect for any occasion. With its simple ingredients and classic flavor, this stuffing is sure to be a hit with your family and friends. So next time you're looking for a delicious and hearty stuffing recipe, be sure to give this one a try!

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