Post by JJ Judkins on Aug 15, 2012 16:59:11 GMT -6
Pennsylvania Dutch Potato Filling
This is the actual recipe from my mother's great-grandmother. I
cut it down by a third for my family of 4. But I have given you the full
recipe so you can cut it however you would like.
Ingredients
10 pounds potatoes, peeled and cut into 1-inch cubes
2 cups butter, divided
3 onions, diced
1 bunch celery, diced
1 1/2 cups milk, divided
3 tablespoons seasoned salt, divided
1 (1 1/4 pound) loaf of white bread, torn into pieces, or as
desired - divided
Directions
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.
This is the actual recipe from my mother's great-grandmother. I
cut it down by a third for my family of 4. But I have given you the full
recipe so you can cut it however you would like.
Ingredients
10 pounds potatoes, peeled and cut into 1-inch cubes
2 cups butter, divided
3 onions, diced
1 bunch celery, diced
1 1/2 cups milk, divided
3 tablespoons seasoned salt, divided
1 (1 1/4 pound) loaf of white bread, torn into pieces, or as
desired - divided
Directions
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.
