TRIED & TRUE POTATO FILLING RECIPES

doglover3 — Wed, 23 Nov 2011 23:15:54 GMT

WALP’S RESTAURANT PENNSYLVANIA DUTCH POTATO FILLING(LOCAL FAMOUS RESTAURANT)

STOCK:

6 tablespoon of butter

2 cups of celery stalks and leaves, chopped

2 cups of onions, chopped

1 1/2 quarts of turkey or chicken broth

2 tablespoons of chopped chives

2 teaspoons of salt

1/4 cup parsley chopped

1/4 teaspoon black pepper

FILLING:

2 quarts, about 10 ounces of white bread cut into cubes

3 eggs lightly beaten

1 quart of peeled potatoes that have been boiled and mashed

For the stock, sauté celery and onion in butter till they are a nice medium brown. Add chicken or turkey broth, chives, salt, pepper and parsley. Mix well and set aside.

For the filling, Preheat the oven to 325 degrees and bake bread cubes for 30 minutes stirring occasionally. Remove from the oven and add eggs, mashed potatoes and filling stock from a above. Mix well. Place into a shallow glass baking dish. Bake at 325 degrees uncovered for one hour stirring every 15 minutes, serve hot.

SCHWENKFELDLER COOKBOOK POTATO FILLING

8 medium potatoes, peeled and cooked in salt water

2 cups dry bread cubes

2 beaten eggs

1 medium to large onion, peeled and chopped

1 stalk of celery and leaves, diced

1/4 cup of butter

1 Tablespoon chopped parsley

1 teaspoon of salt

1/8 teaspoon black pepper

Cook potatoes in salt water till tender. Meanwhile, slowly cook onions and celery in butter till tender but not brown. Pour enough potato water over the dry bread cubes to moisten. Mash the potatoes. To the mashed potatoes, add onion and celery and beaten eggs, bread, parsley, salt and pepper.

Mix well. It should have the consistency of mashed potatoes. Use a little milk to thin it if necessary. Pour into a 2 quart buttered casserole and bake at 325 for 45 minutes.

CAROL NOLAN’S MASHED POTATO FILLING

4 to 6 large potatoes, peeled and cut in 1’’ pieces(russets preferably)

5 slices white bread

1 onion, diced

1 egg, slightly beaten

parsley to taste

pepper to taste

Boil potatoes in salted water till soft(as for mashed potatoes). In the meantime, tear up bread slices into small cubes, about 1/2’’ in size.

Chop onion(and celery if using) and microwave in butter till soft. After the potatoes are done, pour enough of the water from the potatoes onto the bread, just to moisten it. Discard remaining water. Mash the potatoes without any milk, preferably with a hand masher. Combine bread pieces with potatoes, cooked onions(celery if using), parsley and pepper. Add beaten egg to the potato mixture.

If serving at once, cook over medium heat till hot. If serving later, put into a casserole, refrigerate than bake it at 350 degrees for about 45 minutes to an hour.

GRAMMY MABEL’S POTATO FILLING FROM GALEN GLEN’S SARAH TROXELL

(NOTE: THIS RECIPE MAKES A VERY LARGE BATCH)

enough peeled and cubed potatoes to make a 12 quart pot three quarters full(about 10 pounds)

water, enough to cover the potatoes when boiling them

1 stick of butter(1/4 pound)

1 very large onion, peeled and diced

2 stalks of celery(diced)

Almost a whole loaf of stale bread torn into bite size pieces

5 eggs, whisked together

fresh parsley, finely chopped, to taste

black pepper and salt to taste

Cook potatoes in boiling water till very tender. Melt butter(no substitutes) in a pan than add chopped celery till it begins to soften than add the onion to the butter and celery and cook till they are both soft.

When potatoes are cooked, mash in their cooking water with an old fashion hand masher. Lumps are expected and wanted and mixture will be a bit runny. Scoop out several cups of the mashed potatoes and let them cool. When cool, carefully blend in with the eggs that have been whisked. You want to make sure the potatoes are cooled so they don’t cook the eggs.

Transfer egg and potato mixture into the pot of mashed potatoes and mix well. stir in sauteed onion and celery. Mix again..

NOTE:

If the pot is now very full, you may need to transfer some of the potato mixture into a second pot for the next step, which is adding the bread.

Add enough bread but not too much, A HINT, the mixture should still be wet and lightly stick to the back of a spoon.

Season with parsley, salt and pepper.

Place potato filling in an oven proof baking dish and bake covered at 350 degrees for about 45 minutes. Uncover near the end of the baking time to lightly brown the filling on top.

NOTE:

Some of the unbaked casseroles of potato filling can be frozen and reheated for future meals.

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TRIED & TRUE POTATO FILLING RECIPES