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Batter Dressing (Potato Casserole or Stuffing)

(Shared recipe submitted by Gail.)

Gail writes: "My father's grandmother, born in Bucks County, introduced us to this recipe and it has been a family favorite since."

   Additional Ingredients

With a spoon, beat together the flour, salt, milk and eggs until well mixed and like pancake batter. Add the onion, potatoes, parsley, celery seed and spices; mix well.

Place 1/4 cup oil (I use canola) in iron or nonstick skillet over medium heat. When skillet is warm pour in batter and when bottom is brown stir with pancake turner and keep chopping. As it browns turn and chop until all is brown small chunks. Put in casserole and put just enough milk or chicken broth in mixture until liquid is just able to be seen. Leave set until it is all absorbed. Then put in bird or put in preheated oven and bake. Bake in casserole 1 hour at 350° F.

About Gail: Gail's e-mail address is

Disclaimer: This recipe was submitted by a visitor and has not been tested by Teri's Kitchen. The corresponding e-mail address may no longer be valid.

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