Penn Dutch Potato Stuffing

Very simple and hearty, just like the Penn Dutch side of the family that gave me the recipe.

Step: 1

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, return to the pot, add butter, and mash. Add celery, onions, and poultry seasoning; stir and set aside.

Step: 2

Preheat the oven to 325 degrees F (165 degrees C).

Step: 3

Pour stuffing mix into a large bowl and add hot water; mix until moistened. Fold stuffing mixture into potato mixture in the pot until well blended. Transfer stuffing to a baking dish.

Step: 4

Bake in the preheated oven until top is browned, about 1 hour.

Per Serving: 374 calories; protein 8.5g; carbohydrates 65.7g; fat 9.1g; cholesterol 20.7mg; sodium 604.4mg.

One of most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. When you’re cooking pasta, go for a simple vegetable . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .