
Try our traditional potato stuffing recipe for a delicious addition to your family feast!
Prep Time: 10 minutes
Cooking time: 20 minutes (see variation), or more if used to stuff poultry.
- 2 tbsp butter or soft margarine - 25 ml
- 1 onion, medium, chopped
- 1 celery stalk, chopped
- 2 cups PEI mashed potatoes (3 potatoes) - 500 ml
- 3 cups cubed, stale bread ( 8 slices) - 750 ml
- 2 tbsp summer savoury
- 1/2 tsp poultry seasoning 2 ml
- 1/2 tsp salt - 2 ml
- 1/4 tsp pepper - 1 ml
In a large glass bowl, microwave butter, celery, and onion on high power for 4-5 minutes, stirring several times, OR melt butter in a skillet on medium heat and cook onion and celery, until softened. Combine the cooked mixture with the remainder of the ingredients in a large mixing bowl. Mix well. To stuff poultry, dot cavity with an additional 2 tsp (10 mL) butter, sprinkle with a dash of salt and pepper and loosely stuff immediately before roasting poultry. Variation: To make individual servings, cook in greased muffin tins, covered with tin foil for 15 minutes. Uncover for 5 additional minutes of cooking. Yield: 8 muffin tins, or 6 cups (1.5L).
Nutrient Analysis Per Serving |
|
Calories |
140 kcal |
Carbohydrates |
24 g |
Sugar |
1 g |
Fat |
1 g |
Protein |
4 g |
Fibre |
3 g |
Sodium |
270 mg |
Potassium |
240 mg |
Calcium |
55 mg |