POTATO STUFFING – Version 2

 

 

INGREDIENTS
5 lb bag of potatoes
1 stick of butter
Vegetable oil
1 can milk
1 onion (chopped)
1 bell pepper (chopped)
Celery
2 cloves minced garlic
raisins
½ cups of brown sugar (to taste)
hot pepper
1 can Goya tomato sauce
poultry seasoning

DIRECTIONS
Peal, slice and boil potatoes. Sauté garlic, onions, bell peppers, celery and raisins until soft in vegetable oil. To sautéed mix add sugar, tomato sauce hot pepper and seasoning and simmer. Mash potatoes with butter and milk. Combine mashed potatoes and tomato mixture. Bake until golden brown.

 

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49 Comments

  1. I learned to make potato stuffing from old time Crucians. You always should use tomato paste, not sauce. You should use Puerto Rican sweet peppers and a piece of hot pepper, celery was never added nor eggs. Fresh thyme pounded into powder was also added. Before baking you crisscross with a fork. When the raised
    Points of stuffing is brown it is done. You can also add black pepper and hot pepper sauce to taste. I make my stuffing by taste. The chopped onions and sweet peppers are saluted in butter, then tomato paste, thyme, star snd raisins are added. Sauté until onions are soft. I use poblano pepper when I don't have Puerto Rican sweet peppers. Stuffing should taste sweet and hit before baking at 350 degrees F.

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