Nov. 24, 2002 – Think Thanksgiving, and turkey and the trimmings come to mind. Instead of bread stuffing, Virgin Islanders enjoy potato stuffing. If you're trying to skim some of the calories from your holiday fare, then try this recipe for Slim Potato Stuffing.
Potato stuffing doesn't go inside the bird. Instead, it's baked in a big pan. And contrary to the sight of this delicious orange dish, it's made with white potatoes and tomato sauce, not sweet potato or yams. Mashing potatoes with skim milk, sautéing the seasoning vegetables in a non-stick pan, and adding plenty of fresh herbs rather than extra salt are all ways to make this dish more healthful.
The students in the Advanced Foods course at Ivanna Eudora Kean High School last year developed the recipe that follows, with the guidance of home economics teacher Fern Callwood.
Slim Potato Stuffing
6 medium potatoes
1/2 teaspoon salt
1/4 cup skim milk
1/2 cup minced onion
1/8 cup minced celery
1 tablespoon finely chopped parsley
1/2 teaspoon thyme
1/4 cup each red and green bell peppers, minced
1/4 cup tomato paste
1/4 cup ketchup
1/4 cup sugar
1/2 teaspoon cinnamon
1 cup raisins
1 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon hot pepper
Peel and cube potatoes. Boil in 10 cups of water with 1/2 teaspoon salt until potatoes are very soft. Mash potatoes well, adding salt and milk, and make sure there are no lumps.
In a blender, blend the green and red bell peppers, onions, celery, garlic and thyme with 1/8 cup water until fine.
In a sauté pan, cook this mixture with tomato paste, ketchup and raisins. Simmer for about 5 minutes, and then add to mashed potato mixture. Add pepper, cinnamon, sugar and salt to taste.
Mix completely and place in a baking dish. Bake at 350 degrees Fahrenheit for 30 to 40 minutes. Stuffing is done when top is lightly browned.
Makes 6 servings. Per serving: 255 calories, 0.5 gms fat (2 percent fat calories), no cholesterol, 488 mg sodium.
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