Stacy Stauffer

QVCkitty1 · ‎05-23-2015

I just saw Stacey on the QVC + stream and she was making Pa. Dutch potato filling. This recipe was a tradition in her family and was served on special occasions. It is a combination of mashed potatoes and bread stuffing and looked rich and delicious. This is a new recipe for me, have any of you tried it or made it yourself ?

" You are entitled to your opinion. But you are not entitled to your own facts."
Daniel Patrick Moynihan

JeanLouiseFinch · ‎10-03-2011

@QVCkitty1 Were they called pasties? I used to have a friend whose family made them at certain holidays.

pasties is pronounced with a short "a", btw.

PickyPicky3 · ‎10-22-2018

I've never made it, but it's a staple at Pennsylvania diners outside of Philadelphia. A true guilty pleasure.

RollTide2008 · ‎02-14-2017

It's delicious.

RespectLife · ‎02-27-2012

Interesting!

Anyone have a written recipe w/o me taking a chance with one online?

TIA!

catter70 · ‎10-11-2017

@JeanLouiseFinch, I'm in east central PA. and the pasties I've had have like a pie dough shell and stuffed with hamburger, cubed potatoes, celery, carrots and onion.

RollTide2008 · ‎02-14-2017

@RespectLife wrote:
Interesting!

Anyone have a written recipe w/o me taking a chance with one online?

TIA!

I don't have a written recipe, but I can tell you how to make it.

1. Use about 6 potatoes to make mashed potatoes that are creamy but not runny. Put these in your biggest bowl. (Where I grew up in Amish country in central PA, families had what was called "the filling bowl".)

2. Soften a chopped onion and the better part of a bunch of celery (including the leaves) chopped small but not fine in butter, aout 10 minutes. Then use a slotted spoon to add the vegetables to the potatoes.

3, Then cube a load of stale white bread and add the bread cubes to the skillet (add more butter if necessary) just until they start to toast. (I have to do this in 2 batches or I make a mess). Add to the potatoes.

4. Then take two or three beaten eggs and season with salt and pepper and poultry seasoning and fold into the bread and potato mixture. If it's too dry, add some milk. Turn this whole mess of goodness into a casserole dish (I use a 13x9 baker) and bake it at 350 for half hour or 45 minutes or so. It should be brown on top but soft on the inside.

JeanLouiseFinch · ‎10-03-2011

@catter70 wrote:
@JeanLouiseFinch, I'm in east central PA. and the pasties I've had have like a pie dough shell and stuffed with hamburger, cubed potatoes, celery, carrots and onion.

Thanks for clarifying, @catter70 . I probably got it wrong. I didn't recall all the ingredients.

PA Mom-mom · ‎05-27-2015

@QVCkitty1 I do like Stacy and enjoyed watching her video. I'm PA "Dutch" and have been making potato and bread filling all my adult life. I make it like my family did, with finely diced potatoes and much more bread than she called for. I do saute the diced veggies in butter for about 10 minutes along with minced fresh sage, rosemary and thyme.then add the parsley right at the end of the saute then I mix all together with milk and egg, salt and pepper, and continue to add milk until it is kind of wet. Then I add it to the casserole dish and dot it with much less butter than she used. When I bake it, I add chicken or turkey broth to the top. Also, the casserole is baked uncovered for about 40 minutes. I'm from eastern PA, and I've noticed that our "Dutchy" recipes are a bit different than Lancaster's.