Best My Grandmas Pennsylvania Dutch Potato Filling Recipes

NANA'S PA DUTCH POTATO AND BREAD FILLING

Nana's Pa Dutch Potato and Bread Filling image

This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it.

Provided by Parsley

Categories Potato

Time 1h5m

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

5 lbs potatoes, scrubbed, peeled and cut up
4 tablespoons butter
1 1/2 cups milk
1 cup chicken stock
3/4 cup butter (1 1/2 sticks)
3 cups finely chopped celery (use the leaves also)
2 cups finely chopped sweet onions
1/4 cup chopped fresh parsley
1/2 teaspoon salt (or more to taste)
1/2 teaspoon pepper
7 -8 slices toasted white bread, cut into small cubes
3 eggs, beaten

Steps:

Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
Serve.

PA DUTCH POTATO FILLING

Pa Dutch Potato Filling image

This was a staple side dish for all holidays when growing up.. there are so many good dishes my Gram used to make..some use it to stuff a turkey, we just had it as a side dish..

Provided by Cassie *

Categories Other Side Dishes

Time 1h10m

Number Of Ingredients 10

Ingredients

6 medium potatoes
3 stalks celery
1 medium sweet onion
1/2 c parsley
4-5 slice white bread, have used italian
1/2 c milk
1 egg
2 tsp all purpose flour
1 1/2 stick butter
salt and pepper to taste

Steps:

1. Peel and cut the potatoes into quarter pieces and place in a medium size kettle. Cover the potatoes with water and bring to a boil. Boil for 15 minutes or until soft.
2. In a separate pan place the chopped celery and onion with ½ cup butter and saute until the mixture starts to become soft (5 minutes on medium-high heat).
3. Chop the bread into small cubes and place into celery and onion mixture with two tablespoons of butter. Saute until the bread gets covered with the butter mixture (about 3 minutes).
4. Drain the water out of the potatoes. Mash the potatoes and add 4 tablespoons of butter. Mix milk and egg together and add to the potato mixture. Add celery mixture, parsley and flour. Add pepper and salt to taste, and mix well.
5. Put the potatoes into a well-greased casserole dish. Place the remaining butter on top of the potatoes. Bake at 350 for 40 minutes, or until the top of the casserole is brown.
6. At times gram would put crumbled smoked bacon in to change it up a bit.

PENNSYLVANIA DUTCH POTATO FILLING

Pennsylvania Dutch Potato Filling image

This was a never before written down recipe handed down from my great grandmother who lived in Berks county, Pennsylvania. I grew up in Lancaster county. My mother makes this every year with her Thanksgiving and Christmas dinners. It's great with poultry, or even beef, with your favorite meat gravy. It makes a great substitute...

Provided by Kami Roberts

Categories Side Casseroles

Time 45m

Number Of Ingredients 8

Ingredients

3-4 lb russet potatoes, peeled
6-8 slice white bread, torn into coarse crumbs
1/2 c white or yellow onion, chopped
1 Tbsp fresh parsley, finely chopped
1 large egg
3 Tbsp salted butter
salt and pepper to taste
1/2 c whole milk

Steps:

1. Preheat oven to 375 degrees F. Boil potatoes in salted water for 1 hour or until they can easily be pierced with a fork. Meanwhile, melt 1 tablespoon of butter, add onions, and saute until just soft, add bread crumbs and stir over heat until lightly toasted. Melt remaining butter separately, and set aside.
2. Transfer potatoes to a large mixing bowl and add torn bread, onions and remaining ingredients. Whip together with a hand mixer on medium speed until mixture is almost smooth. Mixture should be a fluffy, mashed potato consistency, just a little bit more dense and rich. Transfer potato mixture to a glass 8x8" square baking dish. Drizzle remaining 2 Tablespoons butter over filling.
3. Bake, uncovered, 30-35 minutes or until filling has formed a light crust. Serve.

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

Ingredients

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.

MY GRANDMA'S PENNSYLVANIA DUTCH POTATO FILLING

My Grandma's Pennsylvania Dutch Potato Filling image

This is a great side dish for any meal, that is quick and easy to make.

Provided by Bill Heleine @Bigolebill

Categories Potatoes

Number Of Ingredients 14

Ingredients

FOR THE FILLING
6 slices of bread
1\4 cup(s) olive oil
5 celery stalks
1 large onion
2 tablespoon(s) parsley
1/2 tablespoon(s) pepper
1 teaspoon(s) salt
FOR THE MASHED POTATOES
8 white or gold potatoes
2 tablespoon(s) chopped garlic
6 tablespoon(s) melted butter
milk
salt and pepper to taste

Steps:

The night before, cut bread into cubes, place on a cookie sheet, cover with a paper towel and dry overnight.
Finely chop celery and onion.
Place olive oil in a pan and warm on medium heat. Add the onion, celery, 2 tablespoons parsley, 1 teaspoon of salt and 1/2 tablespoon pepper to the frying pan and fry until tender. This will take 5-10 minutes.
Add the dried bread cubes to the pan and mix in with the cooked vegetables. Set this mixture aside.
Peel potatoes, cut them in quarters, and then boil until fork tender. Drain.
Add the melted butter to the potatoes and mash them. Add enough milk until the potatoes are slightly creamy. Add the garlic, salt and pepper and stir in.
Add the vegetable and bread cube mixture to the mashed potatoes and stir well by hand until combined.
Place the mixture in a 9 X 13 nonstick baking or ceramic baking pan and smooth out the top using a fork. Bake at 325 degrees for 30 minutes or until browned on top.