CIABATTA STUFFING WITH CHESTNUTS AND PANCETTA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- Butter a 15 by 10 by 2-inch glass baking dish. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 10 minutes. Using a slotted spoon, transfer the pancetta to a large bowl. Melt the remaining butter in the same skillet over medium-high heat. Add the onions, carrots, celery, rosemary, and garlic. Saute until the onions are very tender, about 12 minutes. Gently stir in the chestnuts and parsley. Transfer the onion mixture to the large bowl with the pancetta. Add the bread and Parmesan and toss to coat. Add enough broth to the stuffing mixture to moisten. Season the stuffing, to taste, with salt and pepper. Mix in the eggs.
- Transfer the stuffing to the prepared dish. Cover with buttered foil, buttered side down, and bake until the stuffing is heated through, about 30 minutes. Uncover and continue baking until the top is crisp and golden, about 15 minutes longer.
CRUCIAN POTATO STUFFING
Make and share this Crucian Potato Stuffing recipe from Food.com.
Provided by 5thCourse
Categories Potato
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Boil potatoes and mash.
- Preheat oven to 350°F.
- Sauté onions, celery and peppers in oil and butter until soft.
- Stir in tomato sauce, herbs and brown sugar.
- Simmer for a couple minutes.
- Remove hot pepper sliver.
- Stir vegetable mixture and potatoes together.
- Beat eggs and some of the milk together and mix into potato mixture, adding more milk if necessary to make a moist consistency. Should be moister than your usual mashed potatoes.
- Put in casserole dish and bake 40 minutes.
Nutrition Facts : Calories 320.1, Fat 16.3, SaturatedFat 4.7, Cholesterol 65.4, Sodium 147.5, Carbohydrate 39.5, Fiber 4.5, Sugar 8.4, Protein 5.8
POTATO STUFFING
Make and share this Potato Stuffing recipe from Food.com.
Provided by Tonkcats
Categories Potato
Yield 1 batch
Number Of Ingredients 9
Steps:
- Put egg into mashed potatoes and mix well.
- Melt margarine in large skillet and saute onions and celery.
- Stir in the bread crumbs to toast for a few minutes.
- Add other ingredients together and combine with potato mixture. Mix thoroughly.
- Put in margarine greased bread pans.
- Bake at 350 degrees for 1 hour.
- Note: You can toast bread crumbs in oven instead of putting in skillet.
Nutrition Facts : Calories 2265.4, Fat 50.9, SaturatedFat 11.6, Cholesterol 186, Sodium 5889.6, Carbohydrate 376.1, Fiber 28.9, Sugar 34.9, Protein 72
POTATO STUFFING CASSEROLE
I adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish. -Elsa Kerschner, Kunkletown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well., Spoon into a greased 1-1/2-qt. baking dish. Dot with remaining butter. Bake at 350°, uncovered, for 30-40 minutes or until lightly browned. Garnish with additional parsley.
Nutrition Facts : Calories 258 calories, Fat 8g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 295mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 7g protein.
IRISH STUFFED BAKED POTATO
A marriage of Irish colcannon and potato for a delicious version of the baked potato. It's a meal in itself or a side with meat.
Provided by Jan Mowbray
Categories Side Dish Potato Side Dish Recipes Twice Baked Potato Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins.
- Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes.
- Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese.
- Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.
Nutrition Facts : Calories 508.5 calories, Carbohydrate 38.2 g, Cholesterol 79.1 mg, Fat 33.5 g, Fiber 5.3 g, Protein 15.2 g, SaturatedFat 17.4 g, Sodium 544.8 mg, Sugar 5 g
STUFFED PARATHA
Try making stuffed paratha, a popular Punjabi breakfast or afternoon snack. These have a potato filling, but we also have tips for other great fillings
Provided by Vivek Singh
Categories Breakfast
Time 1h
Number Of Ingredients 14
Steps:
- Mix together the flour, 1 tsp salt, the oil and 225ml water to make a stiff dough. Leave to rest for 15 mins. Meanwhile, make your potato filling by mixing all the ingredients together with 1½ tsp salt in a bowl. Divide the dough into 12 equal portions and do the same with the filling.
- Take a ball of dough, make an indent in the centre with your thumb and keep pressing and rotating the dough in your hand to make the cavity slightly larger than the size of a ball of the filling. The edge around the cavity of dough should be slightly thinner than the rest of it. Sit the ball of stuffing in the cavity and bring the dough together around the filling to cover it. Do not leave any cracks or the stuffing will spill out when you roll the parathas.
- Lightly dust the parathas with flour, gently flatten, then roll out into a circle, roughly 20cm in diameter.
- Heat a heavy-based frying pan over a medium-low heat and add a rolled-out paratha. Cook dry for about 2-3 mins on one side, then flip over and cook the other side for another 2-3 minutes. When both sides become dry and start to colour, brush with a little ghee to get an even colouring and transfer to a foil-lined plate. While this first paratha is cooking, prepare the next one, and so on. Keep the pile of parathas warm by loosely wrapping in foil.
- Mix the Greek yogurt with 1 tsp salt, 1 tsp sugar, the crushed cumin seeds and a splash of water to loosen slightly. Serve with the parathas, alongside an Indian pickle of your choice. Or, simply enjoy with cold salted butter.
Nutrition Facts : Calories 461 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 2.07 milligram of sodium
More about "crucianpotatostuffing recipes"
10 CREATIVE STUFFED POTATO RECIPES YOU'VE GOT TO TRY
From thespruceeats.com
AMISH POTATO STUFFING - BROOKLYN FARM GIRL
From brooklynfarmgirl.com
10+ LEFTOVER STUFFING RECIPES | ALLRECIPES
From allrecipes.com
SWEET, SPICY, SAVORY POTATO STUFFING IS A ST. CROIX SPECIALTY
From thetakeout.com
HEALTHY CRUNCHY SNACKS TO BEAT YOUR POTATO CHIP CRAVINGS
From foodrevolution.org
CARIBBEAN POTATO STUFFING RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
HOMEMADE STUFFING RECIPE | THE GRACIOUS PANTRY | HOLIDAY RECIPES
From thegraciouspantry.com
VIRGIN ISLANDS POTATO STUFFING RECIPE | #FLAVORFULEATZ - YOUTUBE
From youtube.com
POTATO STUFFING RECIPE FOR CARTER CLAN | ST. CROIX SOURCE
From stcroixsource.com
CRUCIAN CARP PORK POTATO SOUP RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SCRUMPTIOUS STUFFING RECIPES - FOOD NETWORK
From foodnetwork.ca
CRUZAN POTATO STUFFING | STUFFING RECIPES, CARIBBEAN RECIPES, ISLAND …
From pinterest.com
FOOD STUCK IN THROAT WHEN YOU CAN STILL BREATHE
From healthline.com
MOUTH STUFFING & FOOD POCKETING - ARK THERAPEUTIC
From arktherapeutic.com
THE 10 BEST RESTAURANTS IN WARRENTON - TRIPADVISOR
From tripadvisor.com
EMOTIONAL EATING: STUFFING YOUR FEELINGS WITH FOOD? - WINTERBERRY ...
From winterberrymedical.ca
POTATO VERMICELLI STEWED CRUCIAN | MISS CHINESE FOOD
From misschinesefood.com
TOP TIPS FOR SAFE STUFFING - ACADEMY OF NUTRITION AND DIETETICS
From eatright.org
POTASSIUM RICH FOODS: 18 FOODS HIGH IN POTASSIUM
From healthline.com
POTATOES AND FOOD POISONING OUTBREAKS: BOTULISM AND LISTERIA
From foodpoisoningbulletin.com
EASY CROCKPOT STUFFING RECIPE - HOW TO MAKE SLOW COOKER STUFFING
From thepioneerwoman.com
RECIPES, COOKING, AND FOOD IN ACNH - POLYGON
From polygon.com
IS IT SAFE TO EAT SPROUTED POTATOES? - FOOD NETWORK
From foodnetwork.com
15 STUFFED POTATOES FOR AN ALL-IN-ONE MEAL - BRIT + CO
From brit.co
MUSHROOM CRUCIAN CARP SOUP | MISS CHINESE FOOD
From misschinesefood.com
POTATO STARCH: USES, BENEFITS, RISKS, AND MORE
From medicalnewstoday.com
MOUTH STUFFING AND FOOD POCKETING IN YOUNG CHILDREN
From feedinglittles.com
IS STUFFING HEALTHY? | BBC GOOD FOOD
From bbcgoodfood.com
STUFFING AND FOOD SAFETY | FOOD SAFETY AND INSPECTION SERVICE
From fsis.usda.gov
15 HEALTHY FOODS THAT HELP YOU POOP
From healthline.com
10 FOODS THAT ARE HIGH IN POTASSIUM – CLEVELAND CLINIC
From health.clevelandclinic.org
VIRGIN ISLANDS CRUCIAN POTATO STUFFING RECIPE - MARKETPLACE SUITES
From marketplacesuitesusvi.com
CASSEROLE CRUCIAN DUMPLINGS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EASY POTATO DUMPLINGS (BAVARIAN STYLE, WITH OPTIONAL CROUTON …
From craftbeering.com
MASHED POTATO STUFFING (VIRGIN ISLANDS) - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
10 THINGS YOU SHOULD KNOW BEFORE EATING STOVE TOP …
From delish.com
100 POTLUCK SIDE DISHES TO FEED A CROWD | TASTE OF HOME
From tasteofhome.com
13 TRADITIONAL CROATIAN BREAKFAST FOODS: WHAT TO EAT FOR BREAKFAST …
From sofiaadventures.com
IRISH POTATO STUFFING - IRISH FOOD HUB
From irishfoodhub.com
40 CUTE PICTURES OF ANIMALS STUFFING FOOD INTO THEIR MOUTH
From tailandfur.com
CRUCIAN POTATO STUFFING - PLAIN.RECIPES
From plain.recipes
You'll also love