Potato and Olive Stuffing for Poultry
A unique Victorian-era stuffing combining mashed potatoes with olives, butter, and breadcrumbs. Perfect for chicken, turkey, or other poultry.
Ingredients
- 4 medium potatoes Potatoes, boiled and hot (About 2 cups when broken up)
- 2 ounces Butter, unsalted (About 4 tablespoons, free of water)
- 0.5 teaspoon Black pepper, freshly ground (To taste)
- 0.5 teaspoon Salt (To taste)
- 0.25 cup Breadcrumbs, dried (Adjust according to size of fowl)
- 10 olives Olives, pitted and chopped (Green or black olives, about 1/3 cup chopped)
- 2 tablespoons Stock or gravy (Chicken or turkey stock preferred)
More recipes using Potatoes
Stuffing for Roast Pig, Roast Kid, Fillets of Veal, and Duck
A savory potato-based stuffing enriched with herbs, onions, and optional liver, suitable for roasting large meats and poultry. This versatile stuffing can be scaled to fit the size of your roast.
Olive Royals (Savory Potato Turnovers)
Traditional savory turnovers made with a potato-based pastry filled with seasoned roasted meat, fried until golden brown. A delicious way to use leftover roasted meat.
Casserole of Potatoes
A classic potato casserole formed into a ring or nest shape, baked until golden, and filled with your choice of ragout, fricassee, cutlets, or macaroni. This elegant presentation makes an impressive side dish or main course.
Roasted Potatoes Under Meat
A traditional method for browning boiled potatoes in the dripping pan under roasting meat, creating flavorful, crispy potatoes basted with meat drippings.
Instructions
- 1Boil 4 medium potatoes in salted water until tender when pierced with a fork, about 15-20 minutes depending on size.
- 2While potatoes are cooking, pit the olives if necessary and chop them into small pieces.
- 3Drain the potatoes and while still hot, break them into rough pieces in a large mixing bowl. Do not mash smooth; leave some texture.
- 4Add the butter to the hot potatoes and mix until melted and incorporated. Season with salt and pepper to taste.
- 5Add the breadcrumbs and chopped olives to the potato mixture. Stir well to combine all ingredients evenly.
- 6Add 2 tablespoons of stock or gravy to the stuffing mixture and stir to moisten. The stuffing should hold together but not be wet.
- 7Use the stuffing immediately while still warm to stuff the cavity of your prepared fowl. Do not pack too tightly as stuffing will expand during cooking.
