Best Country Potato Dressing Recipes

Country Potato Dressing image

Provided by Taste of Home

Time 1h

Yield 6-8 servings.

Number Of Ingredients 11

1 large onion, chopped
3/4 cup chopped celery
1/4 cup butter, cubed
1/4 cup turkey or chicken broth
8 slices day-old white bread, crusts removed and cubed
3 cups mashed potatoes
1 egg, beaten
1-1/2 teaspoons poultry seasoning
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg

Steps:

In a small skillet, saute onion and celery in butter until tender. Remove from the heat; stir in broth. In a large bowl, combine bread cubes, potatoes, egg and seasonings. Stir in onion mixture. Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or until a thermometer reads 160°.

Nutrition Facts :

Potato salad with country ranch dressing image

Provided by Lynnda Cloutier

Number Of Ingredients 14

3 pounds round red potatoes, cut into 1 inch pieces
one small red onion, cut into wedges, 1/2 cup
six cloves garlic, minced
2 tablespoons olive oil
1 cup frozen whole kernel corn
3/4 cup mayonnaise
2 tablespoon cider vinegar
one envelope dry ranch salad dressing mix, 1 ounce
1/4 teaspoon cayenne pepper, optional
1/2 cup bias sliced celery, one stalk
three hard cooked eggs, peeled and chopped,
one avocado, halved, seeded, peeled and chopped, optional
salt ,ground black pepper
fresh italian flat leaf parsley, coarsely snipped, optional

Steps:

1. preheat oven to 425°. Place potatoes, onion, and garlic in a 15 x 10" baking pan. Drizzle vegetables with the olive oil; toss to coat. Roast, uncovered, for 20 minutes. Stir vegetable; add corn. Roast for 15 to 20 minutes more or until vegetables are tender and Brown.
2. For dressing, in large bowl whisk together mayonnaise, vinegar, salad dressing mix, and if desired cayenne pepper. Add roasted vegetables; toss to coat. Stir in celery, eggs, and avocado. Season to taste with salt and black pepper. Transfer to a serving dish. If desired, sprinkle with parsley. Serve warm or chilled. Makes 12 servings.