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Dutch Potato Poultry Stuffing
Ingredients:
5 c. mashed potatoes (without added milk, butter or seasoning)
6 c. cubed crust less day-old white bread
2 1/2 c. chopped onion
1 c. chopped celery leaves
1 c. chopped fresh parsley
3 Tbs. butter, melted
1 tsp. salt
3/4 tsp. pepper
1 Tbs. flour
3/4 c. egg substitute
1 c. milk
5 c. mashed potatoes (without added milk, butter or seasoning)
6 c. cubed crust less day-old white bread
2 1/2 c. chopped onion
1 c. chopped celery leaves
1 c. chopped fresh parsley
3 Tbs. butter, melted
1 tsp. salt
3/4 tsp. pepper
1 Tbs. flour
3/4 c. egg substitute
1 c. milk
Directions:
In a large bowl, combine potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper. In a small bowl, beat flour and egg substitute;, gradually stir in milk. Pour into potato mixture and mix well. (Add more milk if stuffing seems dry.) Transfer to a greased 3 qt. baking dish. Cover and bake at 325 for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Makes about 10 cups.
In a large bowl, combine potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper. In a small bowl, beat flour and egg substitute;, gradually stir in milk. Pour into potato mixture and mix well. (Add more milk if stuffing seems dry.) Transfer to a greased 3 qt. baking dish. Cover and bake at 325 for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned. Makes about 10 cups.
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