Kate's PA Dutch Potato Dressing Recipe
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Contributor: |
Contributor: Rebecca Young
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 pounds of Russet Potatoes
8 slices Pepperidge Farms Farmhouse White Bread, cubed
2 large yellow onions, diced
4 large stalks celery, diced
¼ lb. butter
2 large eggs
¼ C chopped fresh parsley
salt & pepper
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Directions: |
Directions:Peel, boil and mash the potatoes with an electric beater. Now put the electric beater away because everything else needs to be blended by hand so you don't end up with mush.
While the potatoes are cooking dice the onions and celery and add to a skillet over low-medium heat with the butter. Let the veggies sweat but do not brown them. They should just be soft and translucent. Set aside.
Whisk the eggs in a bowl and set aside.
Cube the bread and set aside.
Combine the potatoes with the parsley, celery, onion, butter and mix well by hand. Season to taste with salt and pepper. Add the beaten egg and mix well. Gently fold in the cubed bread.
Place in a large casserole dish and refrigerate until 90 minutes before you want to serve. This can be made a day ahead or even frozen if you want. If you freeze it you will need to fully defrost overnight in the refrigerator. Take out of refrigerator and let stand at room temperature for 30 minutes then bake at 350º for one hour. It has egg in it so be sure the internal temp is 165º before you serve it.
Leftovers can be formed into patties and lightly browned in a skillet with a little butter the next day. |
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Number Of
Servings: |
Number Of
Servings:10 servings |
Preparation
Time: |
Preparation
Time:Preparation about one hour, Cooking about 90 minutes Make ahead. |
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