Deselect All. Part mashed potatoes…part bread stuffing…what’s not to love? stenotomum complex with those of an unidentified wild species having actinomorphic calyces. Thanks for the walk down memory lane! If you haven’t tried it,please,do yourself and your family a big favor and try it. Our family makes a unique version of potato bread stuffing. My favorite meals of butter softened; 2 cups cooked and mashed sweet potatoes; 2 cups granulated sugar; 1 small can of evaporated milk; 1 tsp. See the notes below for specifics. For me, nothing beats the potato stuffing for the late in the /or next day turkey sandwiches. Other ingredients used in its preparation may include butter, onion, parsley, eggs, milk, salt and pepper. Then fold potatoes and cheese together. The seasonings I use are sage and thyme. I didn’t know there was any other way to make turkey “filling” until I was dating my now husband and had Thanksgiving at his house. German? The potato's story begins about 8,000 years ago near Lake Titicaca, which sits at 3,800 m (12,500 ft) above sea level in the Andes mountain range of South America, on the border between Bolivia and Peru. Hashed potatoes. French stuffing was made with the potatoes. Finished bird will be nice and juicy!! Stuffing in general? Fun Facts About Potatoes Potato Facts: Origins of the Potato. This also is good with Pork, Beef, Chicken or Turkey. Other ingredients used in its preparation may include butter, onion, parsley, eggs, milk, salt and pepper. Lots of parsley, too. This recipe is forgiving and you can alter amounts of ingredients to your taste, but this is the basic “start”. Her dressing never went inside a turkey. Now he knew what it was! The only other seasonings used were salt and pepper. Mix it all together with breadcrumbs, season to taste, and voilà…potato stuffing. Dumpling is a broad classification for a dish that consists of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. That is what my Memere and Mom did. Our Little Potatoes resemble their ancestors from the Andes—little, vibrant, and full of nutrients. His mom made the traditional New England bread stuffing. Spaetzle (tiny dumplings) Gefullte Nudeln Filled noodles with hamburger filling and simmered in broth . In the first stages of potato evolution in the northern Andes, diploid cultivated species of theSolanum stenotomum complex were selected, in all probability, from wild progenitors in theS. I can’t imagine it without celery! Add potatoes and cook until tender but still firm, about 15 minutes. She also included a handful of recipes, so I decided to think outside the bird and make one that was totally unlike my own family recipe — a simple but intriguing dish titled Potato Lovers’ Stuffing. 8-10 pieces of old bread, broken into bite-size pieces The origin for the word pie is uncertain and that no further related word is known outside English. During the last hour, cook at 325F and cover the turkey with juices every once in a while. https://www.justapinch.com/recipes/side/potatoes/pa-dutch-potato-filling.html Place the potatoes in a large pot and cover with water by an inch or two. This setting should only be used on your home or work computer. Add 1cup of leftover mashed potatoes to your stuffing recipe with the usual ingredients and you have potatoe filling So good. No cornbread! It was a challenge to find the bell stuffing in Florida, looked in every store finally Winn-Dixie was the winner, if any of you Floridians are looking for that wonderful bell seasoning, I use it in my soups and many other dishes,Thank you for sharing may God bless us all and All be safe in our upcoming holidays !! Thought that your potato chip bag was puffed up with air? Unlike West Africans, Western Europeans gave the sweet potato a sensational reception. Using a recipe can made a big improvement. In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper. A croquette (/kroʊˈkɛt/) is a small cylinder of food consisting of a thick binder combined with a This potato filling makes a delicious substitute for other potato dishes. Pour into prepared casserole dish and bake for 1 hour. We call it ‘filling’ in PA. DUTCH POTATO FILLING : 1 onion (medium), minced 1/2 c. celery, diced 3 to 4 tbsp. 1 egg 2 c. hot, moist mashed potatoes 1 tbsp. Always stuffed in the turkey, extra in a baking dish too. a torpedo shaped potato dumpling, simmered and fried in butter . Potato, annual plant in the nightshade family, grown for its starchy edible tubers. Everyone loved it, especially my late husband. To start, boil and mash the potatoes. As a medium to low starch variety, they aren’t the best for mashed, but they’ll still get the job done. Potato filling is a Pennsylvania Dutch recipe combining mashed potatoes and bread, and either used as a stuffing or cooked separately as a casserole, sometimes in a pig stomach. 2 medium onions, chopped. I thought everyone did. along with finely chopped onion and both ground and whole thyme! I prefer a bread stuffing/cranberries, onion, apple, celery, eggs, seasoning. Made with cooked potatoes. With over 4,000 types of potato sourced locally you can definitely say it thrives here. They might tuck a bit of meat in the center, or use no filling at all. On a trip back to my home town in Ct. The season salt. Happy Thanksgiving to you & your family Sandy! Not much happened until 1979, when the group got news coverage after creating a parade float of “couch potatoes”. Growing up in Somerville, MA, we often had Thanksgiving dinner at my grandmother’s house in Cambridge, MA. The male factors in house, look forward to the traditional meat stuffing (served in honor of Dad, who is now long departed). Ingredients. I grew up in PA. This Dutch potato filling can be used as a side dish or a stuffing for turkey or chicken. A traditional style bread stuffing for the cavity of the bird and a potato stuffing for the “back end”. Leave the milk out. Potato Dumplings . Take a break and read about all of your favorite locations that made the Best of New England Hall of Fame. I’m also a Karen from Reading, PA. We always had potato filling at holidays. We love garlic. Enough vegetable oil for saute. The filling prep smell means the same. I grew up in SE North Carolina. Be careful with adding sausage or other meats that may have a filler to maintain the gluten free recipe. I have never heard of it but it sounds real good and I am going to give it a try. I’ve always assumed it was part of our PA German culture,but I’m sure it has spread all over the land,since it is so simple and unbelievably delicious. To use for stuffing, increase bread to 6 slices and add 2 beaten eggs. … After his first trip to the Americas in 1492, Christopher Columbus brought the sweet potato to Europe. We often referred to them as dirty potatoes! There was no bread or crumbs in it, just potatoes. But before potatoes came on the scene, the latke of choice was cheese. Print . https://destinations.com.ua/.../747-traditional-ukrainian-pierogies-history-recipes I grew up in Reading, PA. I’ve lived in other places where it wasn’t heard of. Parents came from 2 different backgrounds, therefore 2 “stuffings” – Mom’s French Canadian heritage – a bread stuffing (bread, onions, seasonings); Dad’s, more English, a meat stuffing (made with potatoes, ground meat, onions, seasonings). Bell’s Seasoning — a New England stuffing favorite. ), but Land notes that “it makes mashed potatoes redundant, which leaves more room for the candied sweet potatoes.” It’s hard to argue with that. . All day he kept saying that something smelt different but he could not put his finger on it! potato (n.) 1560s, "sweet potato," from Spanish patata, from a Carib language of Haiti batata "sweet potato." The day before Thanksgiving and Christmas, there were pans of freshly baked cornbread just waiting to be broken up and made into Mama’s awesome dressing, the next morning. The potato, from the perennial Solanum tuberosum, is the world’s fourth largest food crop, following rice, wheat, and maize.. In Central Pennsylvania there seems to be a tradition of using saffron in potato ‘filling’, but that’s a whole other story. That’s what we mean when we say, ‘save the potato’; we want to bring potatoes back to their natural, nutritious, tasty roots. Fold in the beaten egg, if using. You can brown the top and bottom, or cook it just until heated through. Unfortunately my mom died quite young and I only make it from what I saw she used and kinda winged it on my own and I’ll be making the potato dressing this year as my daughter asked me to and it’s perfect for her as she cannot have gluten. Pennsylvania-Dutch? Its origins are muddled (Irish? I also prefer it for the turkey sandwiches the next day. Scientists tried to predict how filling, or satiating, various foods were. https://www.food.com/recipe/nanas-pa-dutch-potato-and-bread-filling-146420 This is the stuffing I make every Thanksgiving and Christmas. I grew up in eastern Pennsylvania, and we make a dish very similar to this with the addition of freshly chopped parsley. We were Irish and the potato stuffing was something my grandmother made every year! Potato filling has been served for centuries in areas of Pennsylvania, such as in Berks County. We also add the butter and bread crumbs to ours. Parsley is a must. It arrived in Europe sometime before the end of the 16th century by two different ports of entry: the first in Spain around 1570, and the second via the British Isles between 1588 and 1593. Add boiled potato cubes, and corn. Fill a large pot fitted with a steamer basket with about 1½ cups water, and bring to a boil. Mashed Potatoes with Crunchy Cheddar Crisps, Buttermilk Mashed Potatoes with Roasted Garlic and Thyme, Yankee Magazine’s Ultimate New England Winter Guide, Yankee Magazine’s Ultimate New England Summer Guide, 63 Reasons Why We Love the Cape & Islands, Yankee Magazine’s Ultimate Guide to Autumn in New England, Get Rid of Skunk Odor | Methods to Deskunk Your Dog, 10 Prettiest Coastal Towns in New England. Like Karen’s family, we called it “Filling.” I grew up in the beautiful Lehigh Valley, in PA, when it had sprawling fertile farms (now replaced with dense development). That is where we had our first potato stuffing I brought back a box of Bells seasoning just to have it in my cupboard…it smells wonderful..just as I remember! Whether you call it Pault, Pult, Klubb, Klub, Korppkakor, Raspeball, kumle, komle, kompe, or potetball… it is the same delicious flavors.This Klubb Recipe is great. TetraploidSolanum tuberosum ssp.andigena arose by fusion of unreduced gametes of a parent in theS. I’m from the Down East Sea Coast of Maine, and we always had potato dressing. I occasionally add a little fresh dish & bake it in the oven. The problem is, there isn’t much to the history—at least not in a straightforward way. Yukon gold, fingerling and red gold are also common potato varieties. Keeping the seasoned potatoes warm, you’ll next melt a generous amount of butter in a large skillet (the recipe called for 5 tablespoons but I just tossed in the whole stick — this is the “what calories?” holiday season, right?) There doesn’t seem to be a singular person, event, place, or circumstance that gave the world shepherd’s pie. Just toast them and use them with whatever recipe you would like. It is one of the oldest vegetables known to mankind. garlic when I’m sauteeing the Onions & Celery. And watch videos demonstrating recipe prep and cooking techniques. My mom and grandma Mac (Grandma Mac was also from Nova Scotia) did the exact same thing! The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae.. Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from the United States to southern Chile. My mother’s “dressing” was the best! I’m from northern Maine, my mom would toast the bread in the oven, but it though a meat grinder with the onions and sage, salt and pepper, mix it with the potatoes,and butter. Potato filling is a Pennsylvania Dutch recipe combining mashed potatoes and bread,[1][2][3][4] and either used as a stuffing[5] or cooked separately as a casserole,[6] sometimes in a pig stomach. Yes yummy. My Grandmother made Mashed Potato Stuffing! I’m from northern Maine and my mom made this dressing (without celery) and used summer savory instead of Bell’s. The only other seasonings used were salt and pepper. Filling was a fantastic dish, served at Thanksgiving and Christmas. butter 2 c. bread cubes (sm.) Let us know in the comments! I use salt, pepper & butter in mashed potatoes (red or baking potatoes , potato bread cubes, Sauteed onions & celery in butter, poultry season, parsley & I use some of the potato water with a chicken bouillion cube. Often served as a Norwegian holiday favorite in our area, these Norwegian Potato Dumplings holds a place in many family traditions. He grew up around Boston and was of German heritage. Sweet potatoes were first to be introduced to Europe; they were in cultivation in Spain by mid-16c. brevicaule complex. Knedlíky Czech Bread Dumplings : Schupfnudeln . Similar but omit potatoes and add eggs and form into baseball-sized balls. Preheat oven to 350 degrees. Drain and mash. A: That’s right. I learned from my grandmother who learned from her irish relative. My Mom made stuffing the same way when we were young Sandy…with summer Savory! Here are the ingredients, Whitewashed potatoes, Spanish or sweet red onions cut fine, butter according to the amount of potatoes used and the spices, salt & pepper, savory, sage, chervil. My husband & I used to visit the Lancaster, PA area back in the 1980’s, and we always went to Good & Plenty or other PA Dutch restaurants to eat. Potatoes are frequently served whole or mashed as a cooked vegetable and are also ground into potato flour. This is truly a delicious treat enjoyed by our family each year. 3 TBS is a ton of salt in the first place and real PA Dutch Whether they are boiled, baked, sauted roasted or fried they are a filling and nutritious staple for millions throughout the world. The cushion actually is nitrogen gas. Potato plants are herbaceous perennials that grow about 60 cm (24 in) high, depending on variety, with the leaves dying back after flowering, fruiting and tuber formation. 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