Thanksgiving Stuffing Recipe
This Thanksgiving stuffing recipe belonged to my great grandmother. It is a traditional Pennsylvania Dutch potato stuffing that is our family’s tried and true recipe for stuffing poultry.
This turkey stuffing recipe is easy to prepare, yet is packed with so much wonderful flavor that your guests will return for seconds no matter how full they are.
It can be baked alone or stuffed into poultry. For Thanksgiving, we always stuff our turkey with it so that the savory juices of the turkey are absorbed into the stuffing. This intensifies the flavor and keeps the potato stuffing moist.
We use fresh or frozen turkeys that are not the self-basting variety. By doing so, we have full control of the recipe and avoid unwanted additives.
Please keep in mind that baking time increases when you stuff a turkey with potato stuffing. Baking could take up to 30 minutes longer with stuffing.
Pennsylvania Dutch Potato Stuffing
From the Kitchen of Helen Yeisley Miller, 1898 – 1962
- 15 medium potatoes
- 1 large onion
- 1 tsp salt
- ½ tsp pepper
- 3 eggs
- 2 cubes chicken bouillon (12 g each)
- 12 oz evaporated milk
- 1 cup hot water
- 2/3 cup light olive oil or canola oil
- 1 loaf fresh white bread
- 1 TBS seasoned salt
Yield: 10 to 12 cups of potato stuffing. This recipe is perfect for a 15-pound turkey and a smaller gathering. Increase it proportionately for larger turkeys and larger dinner parties. For a 24-pound turkey, we double this recipe.
Preheat oven to 325°.
Peel and dice the potatoes. Peel and finely chop the onion.
Add the oil to a large sauté pan and heat over medium high heat. When the oil is hot, add the potatoes and onion. Sprinkle with the salt and pepper. Fry the potatoes and onion until the onion is translucent and the edges of the potatoes turn golden brown. Remove the pan from the heat and set aside.
Stir the chicken bouillon in the hot water until it dissolves. Whisk the eggs in a large bowl. Add the evaporated milk and continue whisking until well combined. Add the chicken bouillon broth and whisk again until combined.
Tear the loaf of bread into small pieces and add them to the liquid mixture. Stir until the bread is coated with the liquid. The bread will disintegrate and the mixture will look similar to batter.
Add the potatoes and onions to the liquid mixture and gently stir until everything is coated and mixed evenly.
At this point, you can either stuff a turkey with this potato stuffing
or you can bake it alone in a greased and covered casserole. We
nearly always bake this stuffing in a roasting pan with the turkey
to maximize flavor.
Grease a large roasting pan and place the turkey in the pan with the breast side facing up (the thermometer will face upward, too). Stuff some of the Thanksgiving stuffing into the chest cavity of the turkey and spread the rest of the stuffing underneath the turkey.
Note: if you stuff your turkey with potato stuffing, your turkey will take longer to bake than the time stated on the turkey’s packaging.
Sprinkle the seasoned salt over the turkey and over the stuffing. (If you are baking this turkey stuffing separately and not in the same pan as the turkey, then reduce the seasoned salt by a third or half.)
Bake at 325° for the amount of time stated on the turkey packaging, but keep in mind that you may need to increase baking time up to 30 minutes to adjust for the stuffing. Baste the turkey and potato stuffing with the drippings in the pan every 45 minutes to an hour. For the final 10 to 15 minutes of baking, uncover the turkey so that it and the Thanksgiving stuffing turn golden brown. The 15.4-pound turkey pictured here
baked for 3 hours, 40 minutes.
Serve this turkey stuffing hot along with all of your favorite
Thanksgiving dinner fixings. Enjoy and Happy Thanksgiving!
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