Thanks for reminding me about it. We often referred to them as dirty potatoes! They all settled in the same area that for years was considered PA Dutch. Scientists believe that the sweet potato was domesticated thousands of years ago in Central America. I’m from northern Maine and my mom made this dressing (without celery) and used summer savory The only other seasonings used were salt and pepper. https://www.food.com/recipe/nanas-pa-dutch-potato-and-bread-filling-146420 I grew up in eastern Pennsylvania, and we make a dish very similar to this with the addition of freshly chopped parsley. My mom and grandma Mac (Grandma Mac was also from Nova Scotia) did the exact same thing! Thought that your potato chip bag was puffed up with air? 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. The cushion actually is nitrogen gas. When cool enough to handle, peel sweet potatoes. We were Irish and the potato stuffing was something my grandmother made every year! It wouldn’t be Thanksgiving or Christmas without both! Fluffy and delicious, it’s Potato Lover’s Stuffing! of butter softened; 2 cups cooked and mashed sweet potatoes; 2 cups granulated sugar; 1 small can of evaporated milk; 1 tsp. They have the same flavor as a cheese blintz filling in the form of a fluffy fried pancake. Often served as a Norwegian holiday favorite in our area, these Norwegian Potato Dumplings holds a place in many family traditions. Turns out scientists have studied this, and potatoes are a bit of an anomaly. a torpedo shaped potato dumpling, simmered and fried in butter . It brought back happy memories. Other ingredients used in its preparation may include butter, onion, parsley, eggs, milk, salt and pepper. We call this filling! I remember traveling back east to visit my uncle after his heart attack and it was Thanksgiving. With over 4,000 types of potato sourced locally you can definitely say it thrives here. It’s nice to know so many share such fond memories and traditions. 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. Russet potatoes are the most common, but many types of potatoes exist, each with slight variations on size, color and taste. There was no bread or crumbs in it, just potatoes. Panjiva helps you find, evaluate and contact buyers of potato filling. They might tuck a bit of meat in the center, or use no filling at all. of the year! Saute onion and celery in a little butter. My favorite has always been the potato. 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. Just toast them and use them with whatever recipe you would like. White potato pie was considered a sweet treat for a frugal time. To use for stuffing, increase bread to 6 slices and add 2 beaten eggs. along with finely chopped onion and both ground and whole thyme! The only other seasonings used were salt and pepper. Add potatoes and cook until tender but still firm, about 15 minutes. Eating our heritage varietals like Something Blue is like taking a journey back in time to the origin of potatoes. 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. We mostly save it for the big holidays, the smell of the onions and celery alone is part of our holiday traditions. 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!!! Potato and Bread Filling (Pennsylvania Dutch Stuffing) Serves 6 to 8. Now he knew what it was! 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. Whether you call it Pault, Pult, Klubb, Klub, Korppkakor, Raspeball, kumle, komle, kompe, or potetball… it is the same delicious flavors.This Klubb Recipe is great. The comforting factor – Family heritage, which binds us together for the holidays with fond memories…. After his first trip to the Americas in 1492, Christopher Columbus brought the sweet potato to Europe. We also add the butter and bread crumbs to ours. Potato filling has been served for centuries in areas of Pennsylvania, such as in Berks County. Meanwhile, make the sweet potato filling. garlic when I’m sauteeing the Onions & Celery. Overtime, I made up my own version, using half cornbread and half croutons (packaged kind is what his mom used). I grew up in SE North Carolina. Pour into prepared casserole dish and bake for 1 hour. Fill each square of dough with one teaspoon of potato and cheese filling. I love mashed potatos so I am quite sure I will like it. The oven does most of the work for you. ", https://en.wikipedia.org/w/index.php?title=Potato_filling&oldid=991544455, Creative Commons Attribution-ShareAlike License, This page was last edited on 30 November 2020, at 16:48. We call it ‘filling’ in PA. On a trip back to my home town in Ct. My mother’s “dressing” was the best! My grandmother, who had Irish heritage, made a version of potato stuffing for her family. Get Pierogies with Potato and Cheese Filling Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. This filling tuber is one of the most popular vegetables in the world, it’s versatility definitely has some say in it’s popularity. Lightly grease a 2 quart casserole dish. 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. Yes happy Thanksgiving everyone, Steam the sweet potatoes. Now I carry on the tradition!! And watch videos demonstrating recipe prep and cooking techniques. 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. Filling was a fantastic dish, served at Thanksgiving and Christmas. 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. I loved hearing from everyone about their family traditions it so ties all of us together a wonderful heartwarming feeling. A: Good question. Add boiled potato cubes, and corn. Hello From Montreal, My mom was french Canadian and we always had mashed potato stuffing in the front and back of the Turkey. My Grandmother made Mashed Potato Stuffing! Finally throw in cilantro, adjust the seasonings and salt to taste. In a large bowl, mix together the potatoes, white bread, onion, celery, salt and pepper. & I eventually started to make my own. Frugal or not, white potato pie is an easy bake, a tasty surprise, and a remembrance of the kitchens of yore. Potato “Filling” was always a PA Dutch holiday staple for me. During the last hour, cook at 325F and cover the turkey with juices every once in a while. But before potatoes came on the scene, the latke of choice was cheese. As I became more skilled culinary-wise, I learned to modify each (combining the best of both worlds) and tweaking as I grew older. The origin for the word pie is uncertain and that no further related word is known outside English. I no longer make it as my family has scattered in different directions &’is a little time consuming to make. So good can’t wait to make for thanksgiving. a torpedo shaped potato dumpling, simmered and fried in butter . Scandenavian comfort food that goes by many names. Lots of parsley, too. Chip manufacturers fill bags with this preservative gas to help keep chips fresh. Curious about New England stuffing history, I headed to the Yankee archives and was delighted to find Leslie Land’s 1996 article “The Right Stuffing.” After a thorough examination of the stuffing vs. dressing debate (you’ll have to read it yourself for the final verdict), Land conducted a poll to learn once and for all what Yankee readers called their stuffing/dressing, and how they made it. Stuffing in general? Preheat oven to 350 degrees. Cheers Mark, November 2020 A: That’s right. I also make ‘filling balls’ my paternal grandma always made. I occasionally add a little fresh 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 .” Bell’s Seasoning — a New England stuffing favorite. Yes, I too am from eastern PA and we always referred to it as filling. 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. This is the stuffing I make every Thanksgiving and Christmas. So, whether you’re after a comforting lunch or a warming dinner-for-one, check out our guide on the best way to cook a jacket potato, choose your favourite filling, and curl up with a plate of potato heaven. You can’t mess it up. Kosher supermarkets in the U.S. and elsewhere often carry them, too, but they can be hard to find otherwise. I thought everyone did. 6 stalks celery, chopped small. This post was first published in 2014 and has been updated. I don’t measure I just know about how much of everything to use by tasting. Glad to see a few others say the same. Once mashed, the potatoes are mixed with milk and poultry seasoning, and here in New England, that means Bell’s Seasoning. 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. This Pennsylvania Dutch recipe for potato and bread filling, sometimes called potato filling, has been a family favorite since the beginning of time. This is my families recipe for generations. That the the best stuffing, the only one I make,but no celery. 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. Parsley is a must. butter 2 c. bread cubes (sm.) Hashed potatoes. DUTCH POTATO FILLING : 1 onion (medium), minced 1/2 c. celery, diced 3 to 4 tbsp. 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. Potato and bread filling goes well with any type of meat or poultry as a delicious substitute for other potato dishes. The potato, from the perennial Solanum tuberosum, is the world’s fourth largest food crop, following rice, wheat, and maize.. I’m from northern Maine and my mom made this dressing (without celery) and used summer savory instead of Bell’s. Happy Thanksgiving to all… Using a wooden spoon or potato masher, gently mash the potatoes; if the potatoes seem dry, slowly add some cooking liquid. . I learned from my grandmother who learned from her irish relative. Its kind of like when you smell the Chritmas tree the first night you put it up and your immediately reminded that the holidays are here. Deselect All. The sweet potato has a rich history and an interesting origin. Her dressing never went inside a turkey. The History of Shepherd’s Pie. Napkin Dumplings . vanilla; 3 eggs, beaten; 1 1/2 tsp. French-Canadian? In honor of Judith and the history of Hanukkah, give these cheese latkes a try. Then fold potatoes and cheese together. I didn’t have any high-starch Russets on hand (the best for mashed potatoes) so I used Yukon Gold instead. Baked potato with filling. The number of products you will be able to identify itself depending on the number of friends at a picnic. Keeping the seasoned potatoes warm, you’ll next melt a generous amount of butter in a large skillet (the recipe called for 5 tablespoons but I just tossed in the whole stick — this is the “what calories?” holiday season, right?) I think it’s the best part of every holiday meal! It is said that the Peruvian potato originated in the region that today is known as Peru. Potato, annual plant in the nightshade family, grown for its starchy edible tubers. You can brown the top and bottom, or cook it just until heated through. stenotomum complex with those of an unidentified wild species having actinomorphic calyces. 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