| Recipes with similar ingredients: | ||
Creamy Scalloped Potatoes | ||
|
Ham-Potato Casserole | ||
|
Mashed Potatoes with Horseradish | ||
|
Onion-Roasted Potatoes | ||
|
Sausage and Creamed Potatoes | ||
Email
Print
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.
This recipe has not been rated or commented on