Potato Filling (for Meats)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Dutch | Meats, Penndutch | 1 | Servings |
INGREDIENTS
| 2 | c | Potato, mashed hot |
| 1 | T | Parsley, minced |
| 1 | Egg, well beaten | |
| 2 | T | Butter, melted |
| 1 | Onion, minced | |
| 1 | t | Salt |
| 1/2 | t | Poultry seasoning |
| 1 | qt | Bread, stale cubed |
| 1/2 | c | Celery, diced |
| 1 | pn | Pepper |
INSTRUCTIONS
1936 Mix together the potatoes and egg. Soak the bread in cold water and squeeze dry. Add to the potato mixture, stir in the other ingredients, and mix well. Use for stuffing fowl or meat. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 339
Calories From Fat: 248
Total Fat: 28.1g
Cholesterol: 247.1mg
Sodium: 2455mg
Potassium: 447.6mg
Carbohydrates: 14.8g
Fiber: 3.5g
Sugar: 6.5g
Protein: 8.5g