My Moms Best Pa Dutch Stuffing Recipes

Steps:

• Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two.
• Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches.
• Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices.
• After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency.
• Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil.
• Bake in the preheated oven until the dressing is browned, about 1 hour.

Steps:

• Preheat oven to 350 degrees.
• Finely chop the onion and celery.
• Saute onion and celery in butter.
• Add bread cubes, beaten eggs, chicken broth, salt and pepper.
• Add mashed potatoes.
• Bake in a casserole dish for 30 minutes, until golden brown on top.

Steps:

• Saute sausage until brown; remove from pan and cut into small bites.
• In a large skillet, melt butter and cook onion, celery, and mushrooms over medium heat for 3 minutes or until softened.
• Transfer sausage and veggies, including any butter that is left in the pan to a bowl.
• Add stuffing mix, bread cubes, sage, thyme, poultry seasoning, salt, pepper, pecans, turkey stock, and eggs.
• Toss well and adjust seasoning.
• Stuffing should be moist but not soggy. Add more stock if needed.
• Transfer to a baking dish.
• Bake in a 325 degree Fahrenheit oven for 20 minutes covered and 10 minutes uncovered until heated through and crust forms on top.
• Or better yet stuff it into a big fat turkey.

Steps:

• Boil the potatoes until they're tender, then make mashed potatoes with them. (I just add milk and butter till they look right, I don't measure -- so feel free to make the mashed potatoes however you want, but make them a little bit wetter than you normally would, since they're going to be baked.).
• While the potatoes are cooking, melt one cup of butter in a large skillet over medium high heat and saute the celery and onions until soft. (I know, it's not healthy. But it's delicious.).
• Add most of the bag of stuffing mix to the butter, celery and onions and stir it in (Again, just estimate. I think I leave about a cup and a half of stuffing mix in the bag and use the rest). Cook over medium heat for 3-4 minutes.
• Stir the onion, celery and stuffing mixture into the mashed potatoes.
• Mix in 1 tablespoon dried parsley, 2 eggs, and salt and pepper to taste.
• Pour into a LARGE greased casserole dish. (I use the stoneware from my crock pot.).
• Cover and bake at 350 for 30 minutes. Uncover and bake for another 30-60 minutes, or until lightly browned on top.

Steps:

• In a large bowl, combine the potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper. In a small bowl, beat flour and egg substitute. Stir in milk; pour into the potato mixture and mix well. Add more milk if filling seams dry. , Just before baking, stuff the turkey. Skewer openings; tie drumsticks together. Place on a rack in a roasting pan. , Bake at 325° for 4-1/2 to 5 hours or until a thermometer reads 180° for the turkey and 165° for the stuffing. When turkey begins to brown, cover lightly with a tent of aluminum foil and baste if needed. Remove all stuffing.

Steps:

• Moisten bread cubes with milk or hot water.
• Add salt, pepper, poultry seasoning, and egg.
• Combine mixture.
• Melt butter in frying pan and add onions until slightly browned, then add celery.
• Stir, then add to bread cube mixture.
• Stuff turkey or chicken lightly with stuffing, being careful not to pack stuffing in tightly.
• Rub turkey or chicken well with oil, salt, and pepper.
• Put in 300 degree oven for 2 1/2 hours.
• After 1 1/2 hour turn oven down to 250 degrees.

Steps:

• 1 - Puree the shucked oysters (along with their juices), the eggs, milk, salt, and pepper in a blender.
• 2 - Pour the contents of the blender over the dry stuffing in a frying pan.
• 3 - Heat at medium to high heat and stir until the liquid is completely absorbed by the stuffing.
• 4 - Remove from heat and serve.