Time 1h20m Yield 4 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). Scrub potatoes, pierce several times with a fork, and place on microwave-safe plate. Cook potatoes on High in microwave 5 minutes; turn over and cook until soft, about 5 minutes more. Scoop potato flesh into a bowl; reserve potato skins. Cook and stir cabbage, onion, and bacon in a skillet over medium heat until vegetables are soft, about 10 minutes. Stir milk, butter, pepper, and salt into cabbage mixture; stir in potato flesh and 1/2 cup of Cheddar cheese. Cook and stir cabbage mixture, breaking up potato and mashing lightly, until milk is absorbed, about 5 minutes. Remove pan from heat; pile potato mixture into potato skins and place stuffed potatoes in a baking dish. Sprinkle potatoes with remaining Cheddar cheese. Bake in the preheated oven until cheese is bubbly and potatoes are heated through, about 25 minutes.
Time 1h5m Yield 6 servings. Number Of Ingredients 6 Steps:
Preheat oven to 350°. In a large saucepan, saute onion and celery in butter until tender. Remove from the heat. Stir in the bread, potatoes and parsley. Spoon into a greased 1-qt. casserole. , Bake, uncovered, until top is lightly browned, 45 minutes.
Time 15m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Add the butter to the potato. Add chopped onion. Stir in apples, herbs salt and pepper. Stir well. Cook with chosen meat.
Time 2h50m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Remove giblets from goose; wash well. Pat dry with paper towels. Salt lightly inside and out; set aside while making stuffing. Place potatoes in medium saucepan. Cover with cold water; add 1/2 teaspoon salt. Bring to boil over moderate heat. Cover; cook on low 20 to 30 minutes or until tender. Drain. Place tea towel over pan; steam gently a few minutes. Meanwhile, cook salt pork in heavy skillet over moderate heat until lightly browned. Remove with slotted spoon; reserve. Add onion to skillet; cook until tender. Remove with slotted spoon; add to salt pork. Add sausage to skillet; cook until lightly browned, breaking into small chunks as sausage cooks. Remove with slotted spoon; add to salt pork mixture. Put potatoes through ricer or mash with potato masher. Combine salt pork mixture, potatoes, and remaining stuffing ingredients; mix well. Allow to cool. Stuff goose with potato mixture; truss bird. Place in open roasting pan, breast side up, on rack or trivet. Prick goose well on legs and wing joints to release fat. Roast in preheated 325°F oven 2 to 2 1/2 hours or until leg joint moves easily. Allow to stand 15 to 20 minutes before carving. Carve goose; remove dressing to serving dish. Serve with applesauce. Makes 6 servings. Irish Cooking.
More about “irish potato stuffing recipes”
Number Of Ingredients 8 Steps:
Mash or rice the potatoes, put them in a large bowl. Melt the butter in a skillet, pour most of it over the potatoes. Saute the celery and onion until the celery is tender. When done add this to the potato mixture. Add the sage, salt, pepper and parsley. Blend well. Either stuff a goose, turkey or chicken with this and roast in the oven according to the time needed per the weight of your poultry. OR Bake in the oven in roast pan at 350 degrees for 20 minutes.
