SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.2
  • Total Fat: 1.4 g
  • Cholesterol: 29.1 mg
  • Sodium: 246.0 mg
  • Total Carbs: 30.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 5.2 g

View full nutritional breakdown of Thanksgiving Potato Filling (modified) calories by ingredient
Report Inappropriate Recipe

Thanksgiving Potato Filling (modified)

Submitted by: SIORANTH


Number of Servings: 8

Ingredients

    3 large potatoes (about 1200 grams)
    1/4 c light sour cream
    1/2 c celery, diced
    1/2 c onion, diced
    1/2 c reduced-sodium, fat-free chicken broth
    4 slices 35-calorie wheat bread, diced
    1 egg
    1 T fresh parsley, chopped
    1/2 tsp kosher salt
    pepper to taste

Directions

Bring a large pot of water to a boil. Peel potatoes, cut into chunks, and boil for 15 minutes until soft but not mushy. Drain.

Combine potatoes, onion, celery, parsley, sour cream, egg, salt, and pepper in a large bowl, Mix on low speed until smooth. Do not over-mix as potatoes will become gluey. Add chicken stock as necessary to reach a good consistency. You may or may not use all of it.

Add bread pieces and stir to combine. Spoon into a round casserole dish.

At this point you can cover and refrigerate for up to two to three days before baking. On the day of baking, remove container from the fridge an hour before putting it in the oven to allow it to come to room temperature and avoid your cold casserole dish shattering in the hot oven.

Preheat oven to 350F. Bake potatoes for 30 minutes or until top is lightly browned.

Number of Servings: 8

Recipe submitted by SparkPeople user SIORANTH.






Great Stories from around the Web


Rate This Recipe