My grandmother, who had Irish heritage, made a version of potato stuffing for her family. 2 1/2 cups of All-purpose flour ; 1 tsp Kosher salt; 1 tbsp sugar; 4 tbsp ice water; 1 cup butter, unsalted; Directions For the dough. Stuffing is a lot like meatloaf — no two recipes are the same, but each one is “the best.” In my own suburban Massachusetts upbringing, Thanksgiving meant traditional bread stuffing — golden brown in color, with firm cubes of seasoned bread moistened with chicken stock and flecked with celery and onion. The potato is native to the Peruvian-Bolivian Andes and is one of the world’s main food crops. They bear white, pink, red, blue, or purple flowers with yellow stamens.In general, the tubers of varieties with white flowers have white skins, while those of varieties with colored flowers tend to have pinkish skins. 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. My mom and grandmother before her, always made 2 stuffings for the turkey. Spaetzle (tiny dumplings) Gefullte Nudeln Filled noodles with hamburger filling and simmered in broth . I think it’s the best part of every holiday meal! 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. Ingredients. And watch videos demonstrating recipe prep and cooking techniques. 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. So my children grew up in New England, eating a variation of both worlds. (CNN) — “I used to take potatoes for granted,” reads the first line of the book, “Potato: A History of the Propitious Esculent.” Author John Reader corrects this mistake by delving into the potato’s rich history, one that dates back to the pre-Inca people of the Andes who first domesticated the potato … Turns out scientists have studied this, and potatoes are a bit of an anomaly. Stuffing in general? I grew up in PA. We also add the butter and bread crumbs to ours. A traditional style bread stuffing for the cavity of the bird and a potato stuffing for the “back end”. Bourekas are parcels of flaky filled dough that are either fried in hot oil or melted butter or baked in the oven. Similar to our Machu Picchu travel guide, here we present a Potato guide. From the Darkest Peru to the Deep Fat Fryer . We call this filling! This recipe is forgiving and you can alter amounts of ingredients to your taste, but this is the basic “start”. In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper. Chip manufacturers fill bags with this preservative gas to help keep chips fresh. Almost as soon as mashed potato appeared, it was mixed with kale or cabbage by Irish households to create a filling dish that would prepare workers for a long day of labor. Our Little Potatoes resemble their ancestors from the Andes—little, vibrant, and full of nutrients. A: That’s right. Be careful with adding sausage or other meats that may have a filler to maintain the gluten free recipe. French stuffing was made with the potatoes. It’s been helpful to me to hear different versions as I’m doing this from what I can recall mom using, as I was just a youngster at the time…God Bless all you folks!!! [5], Potato filling has been served for centuries in areas of Pennsylvania, such as in Berks County. The cushion actually is nitrogen gas. Pennsylvania-Dutch? This Dutch potato filling can be used as a side dish or a stuffing for turkey or chicken. In Central Pennsylvania there seems to be a tradition of using saffron in potato ‘filling’, but that’s a whole other story. Fill a large pot fitted with a steamer basket with about 1½ cups water, and bring to a boil. I’m from northern Maine and my mom made this dressing (without celery) and used summer savory instead of Bell’s. Mom and Grandma Mac (from Nova Scotia) have been gone a long time now, but for me, that stuffing always means home. Scandenavian comfort food that goes by many names. I grew up in eastern Pennsylvania, and we make a dish very similar to this with the addition of freshly chopped parsley. This potato filling makes a delicious substitute for other potato dishes. My mom and grandma Mac (Grandma Mac was also from Nova Scotia) did the exact same thing! The baked custard filling may vary from a light and silky to dense, depending on the recipe's ratio of mashed potato, milk and eggs. DUTCH POTATO FILLING : 1 onion (medium), minced 1/2 c. celery, diced 3 to 4 tbsp. My mom and grandmother (Also from Nova Scotia) also did the two stuffings, in the same way. While her potato stuffing is very basic, just potato, butter, salt, pepper and bells seasoning, it got all of it’s flavor and moisture from the bird as it cooked. & I eventually started to make my own. Steam the sweet potatoes. potatoes, celery, onion sausage meat (no bread) bells seasoning a definite tradition in both her dressings. In a large bowl, mash peeled sweet potatoes using a potato ricer or food processor. 2 medium onions, chopped. Now he knew what it was! and in Virginia by 1648. He had not had it in decades! I didn’t have any high-starch Russets on hand (the best for mashed potatoes) so I used Yukon Gold instead. 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. 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). I don’t measure I just know about how much of everything to use by tasting. Hello From Montreal, My mom was french Canadian and we always had mashed potato stuffing in the front and back of the Turkey. Baked potato with filling. On a trip back to my home town in Ct. I was very pleased to see this recipe in the article. Once mashed, the potatoes are mixed with milk and poultry seasoning, and here in New England, that means Bell’s Seasoning. In the 1620’s the spud was introduced to Germany and here the nutritional properties of the potato were finally acknowledged as Frederick the Great, the Prussian Ruler ordered the German people to eat potatoes as a deterrent to famine. We were Irish and the potato stuffing was something my grandmother made every year! Growing up in CT. my mom always made a sausage/bread stuffing for turkey but when she stuffed a chicken she made mashed potato stuffing for my Dad. I no longer make it as my family has scattered in different directions &’is a little time consuming to make. My mom (Irish decent) made potato dressing went into the back end of turkey bread dressing went into the other end…. I’m from northern Maine and my mom made this dressing (without celery) and used summer savory That the the best stuffing, the only one I make,but no celery. Our family makes a unique version of potato bread stuffing. The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C. We often referred to them as dirty potatoes! My great grandma made this, as did all generations after, including me, with a wee bit of a variation. Reply; Sandy K. November 12, 2016. Print . The only other seasonings used were salt and pepper. I usually make it ahead of time & bake it when I am preparing the meal. I grew up in central NH. Fill each square of dough with one teaspoon of potato and cheese filling. … I thought ours was the only kind of stuffing there was, until I started asking around and learned about Southern cornbread stuffing (or “dressing”), rice stuffing, meat stuffing (which is very meaty and very brown), and even potato stuffing, which takes another favorite Thanksgiving side dish (mashed potatoes) and morphs them into something even more delicious. My Mom made stuffing the same way when we were young Sandy…with summer Savory! Simmer for about 2 minutes. [7] Other ingredients used in its preparation may include butter, onion, parsley,[2] eggs, milk, salt and pepper. Jump to Recipe. along with finely chopped onion and both ground and whole thyme! This also is good with Pork, Beef, Chicken or Turkey. If you haven’t tried it,please,do yourself and your family a big favor and try it. Filling and versatile, potatoes are ideal for a potluck or weeknight dinner. I can’t imagine it without celery! Potatoes, after their popularization in the mid-19th century, provided an inexpensive and filling kugel, subsequently becoming the predominant type in the impoverished shtetls of eastern Europe. of butter softened; 2 cups cooked and mashed sweet potatoes; 2 cups granulated sugar; 1 small can of evaporated milk; 1 tsp. Panjiva helps you find, evaluate and contact buyers of potato filling. My Grandmother made Mashed Potato Stuffing! Add the milk, then fold in the bread mixture. https://www.food.com/recipe/nanas-pa-dutch-potato-and-bread-filling-146420 We love garlic. The stuffing I remember was mashed potatoes (butter but no milk), sauteed onion and celery with so much Bell’s Seasoning it was gray/green in color. I prefer a bread stuffing/cranberries, onion, apple, celery, eggs, seasoning. German? The sweet potato has a rich history and an interesting origin. It suggests that the word is identical in form to the same word meaning ‘magpie’ which is held by many to have been in some way derived from the connected word. Potatoes are high in vitamin C, potassium and fibre. Finished bird will be nice and juicy!! The story of potato started around 350 million years ago, when they started to evolve from the poisonous ancestor of the plant nightshade (this family of plants eventually evolved not only into potatoes, but also into tobacco, chili peppers, bell peppers and tomatoes).Potato slowly evolved into its current form in the South American Andean highlands between Peru and Bolivia. I learned from my grandmother who learned from her irish relative. After stuffed, cover turkey with oil and paprika and preheat oven at 350 F, place piece of aluminum foil to cover the turkey until the last hour of cooking. I’m also a Karen from Reading, PA. We always had potato filling at holidays. No cornbread! 4 oz. I married a “Yankee” and discovered just how different foods are cooked in New England vs the South….at least in his family. 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. The number of products you will be able to identify itself depending on the number of friends at a picnic. Now I appreciate it more! His mom made the traditional New England bread stuffing. You can brown the top and bottom, or cook it just until heated through. I have never heard of it but it sounds real good and I am going to give it a try. https://www.justapinch.com/recipes/side/potatoes/pa-dutch-potato-filling.html vanilla; 3 eggs, beaten; 1 1/2 tsp. TetraploidSolanum tuberosum ssp.andigena arose by fusion of unreduced gametes of a parent in theS. I then butter a casserole Slightly smash the potatoes, corn and peas then thoroughly mix until ingredients are fully combined, add green onions, curry powder ,white and cayenne pepper and a little bit of water to prevent any burns. He grew up around Boston and was of German heritage. There was no bread or crumbs in it, just potatoes. It is one of the oldest vegetables known to mankind. White potato pie was considered a sweet treat for a frugal time. Let us know in the comments! Place the potatoes in a large pot and cover with water by an inch or two. Fold in the beaten egg, if using. Roll out dough about 1/8-inch thick. 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. Bread croutons were used to make the “stuffing” and it was “stuffed ” into the bird! In Israel, bourekas with all sorts of fillings are a bakery mainstay, and the supermarkets sell frozen ones as a convenience item. Napkin Dumplings . Onions, celery, mashed potatoes, and browned cubes of bread. When the table was set I placed it in a bowl and placed it at his end of the table and when he spotted it he grabbed the bowl and wouldn’t let go of it and he cried! Knedlíky Czech Bread Dumplings : Schupfnudeln . The origin for the word pie is uncertain and that no further related word is known outside English. In parts of England and America, a potato cake is a patty of hashed potatoes, a kind of hash brown.These are available both fresh and frozen in supermarkets, and are served by many restaurants, such as fast food restaurants like McDonald's & Whataburger, often as part of the breakfast menu.The term can also refer to a sort of potato pancake. Add the potato filling to the buttered dish. Whether it’s “dressing” or “stuffing”, it rules, especially at Thanksgiving and Christmas. As a medium to low starch variety, they aren’t the best for mashed, but they’ll still get the job done. My favorite has always been the potato. 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. I was taught “more potato than bread” Ingrediants include potatoes boiled, stale bread, celery, onion, giblets, bells seasoning, salt and pepper. Cheers Mark, November 2020 In Central Pennsylvania there seems to be a tradition of using saffron in potato ‘filling’, but that’s a whole other story. Growing up in Massachusetts, my mom made this potato stuffing, along side with regular mashed potatoes every Thanksgiving, my sister Debbie who now lives in Florida with me as our mom and dad have passed, still makes this for us. 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. The seasonings I use are sage and thyme. Its origins are muddled (Irish? Joanne from Berwick, PA 18603. How to cook a baked potato. It’s nice to know so many share such fond memories and traditions. So good can’t wait to make for thanksgiving. It brought back happy memories. Add 1cup of leftover mashed potatoes to your stuffing recipe with the usual ingredients and you have potatoe filling So good. 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. All day he kept saying that something smelt different but he could not put his finger on it! Kosher supermarkets in the U.S. and elsewhere often carry them, too, but they can be hard to find otherwise. The only other thing I recall adding was a couple beaten eggs, no bread of any kind! For years, I took my culturally rich background for granted. Potato and Bread Filling (Pennsylvania Dutch Stuffing) Serves 6 to 8. We offer you to cook delicious and healthy vegetarian dishes on the grill. Sweet Potato Pie Ingredients For the filling. To start, boil and mash the potatoes. This recipe can be made in any amount and using any ratio of potatoes to bread. The comforting factor – Family heritage, which binds us together for the holidays with fond memories…. Cut into 3-inch squares. Often served as a Norwegian holiday favorite in our area, these Norwegian Potato Dumplings holds a place in many family traditions. I now live in NE PA but originally my Maternal side of the family was from New England. Frugal or not, white potato pie is an easy bake, a tasty surprise, and a remembrance of the kitchens of yore. This recipe is forgiving and you can alter amounts of ingredients to your taste, but this is the basic “start”. This setting should only be used on your home or work computer. Knedlíky Czech Bread Dumplings : Schupfnudeln . Scientists believe that the sweet potato was domesticated thousands of years ago in Central America. We often referred to them as dirty potatoes! 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. garlic when I’m sauteeing the Onions & Celery. The male factors in house, look forward to the traditional meat stuffing (served in honor of Dad, who is now long departed). 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. Despite there being four boys in the family, my mother and I were the only women in the family who kept the tradition alive! Finally throw in cilantro, adjust the seasonings and salt to taste. This is the stuffing I make every Thanksgiving and Christmas. It is the best stuffing! My father and I always looked forward to leftover sandwiches on rye bread with turkey and thin slices of cranberry sauce! A: Good question. In 1994, scientists found that exposing chips to nitrogen not only helped to extend the shelf life, but also made them taste better! In 1536 Spanish Conquistadors conquered Peru, discovered the flavors of the potato, and carried them to Europe. If it were filled with regular air, the chips would likely turn soggy and spoil. I convinced my aunt to allow me to stuff part of the bird. In honor of Judith and the history of Hanukkah, give these cheese latkes a try. 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 !! Spaetzle (tiny dumplings) Gefullte Nudeln Filled noodles with hamburger filling and simmered in broth . Whence the popular Yiddish folk song, “Sunday potatoes, Monday potatoes, Tuesday and Wednesday potatoes, Thursday and Friday potatoes, but Shabbos , for a change, a potato kugel .” We were Irish and the potato stuffing was something my grandmother made every year! potato (n.) 1560s, "sweet potato," from Spanish patata, from a Carib language of Haiti batata "sweet potato." Filling was a fantastic dish, served at Thanksgiving and Christmas. Yukon gold, fingerling and red gold are also common potato varieties. But it is a Pennsylvania-Dutch food. The family called it “filling.” In addition to mashed potatoes, bread stuffing, seasonings,chopped celery, chopped onion and chicken broth, my grandmother added browned ground beef. Glad to see a few others say the same. She called it Canadian Stuffing as her parents were from Halifax, Nova Scotia! cinnamon; For the crust. 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