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."
- 1 cup of all-purpose flour
- 1/2 teaspoon salt
- 1 cup milk
- 4 large eggs
- 1 medium chopped onion
- 2 medium boiled or raw potatoes, diced fine
- 1 tablespoon dry or fresh parsley
- 1 teaspoon celery seed
- 1 cup chopped celery
- Whatever spices your family prefers, such as sage, thyme
- 1/4 cup canola or other cooking oil
- Milk or chicken broth as needed
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 firstname.lastname@example.org.
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