Pennsylvania Dutch Potato Filling

for about 20 servings....


mashed potatoes - made from about 10 lb.potatoes
2 - 3 cups finely chopped celery
2 large onions - chopped fine
parsley - several sprigs of fresh or 2 T. dried
1 lb. bread cubes or 1 medium loaf white bread - cut into 1/2" cubes
1 cup butter
1 cup milk - (in addition to the milk already added to make the regular
mashed potatoes
3 medium eggs
2 tsp. salt
1/2 tsp. pepper
Preparation -
In very large skillet, saute onion and celery in 1/4 cup butter until
tender. Add parsley and continue a few minutes longer, until very lightly
browned. Remove from skillet and set aside. Add 1/2 stick butter and
breadcubes to skillet. Saute until very lightly browned. Mix bread cubes and
vegetable mixture together and set aside.

Add beaten eggs plus the additional butter & milk to mashed potatoes. Add
salt & pepper. Mix thoroughly. In a very large bowl combine potato and egg
mixture with the vegetable-bread cube mixture. Stir until well mixed. Spoon
into 2 large buttered casseroles or oven safe bowls. Dot with additional
butter or margerine. Bake at 350º for 1/2 hour.

This can be prepared a day ahead of time. Refrigerate unbaked filling and
bake just before serving. Since filling will be cold when baking begins,
allow about 15 minutes additional bake time. Stir once or twice during bake
time to heat through.

"John" wrote in message
4.3...
Hi Guys! (and Gals)

One of my readers is requesting a recipe for Pennsylvania Dutch Potato
Filling (for Fowl). I haven't been successful finding this recipe in my
cookbook collection. Does anyone have this recipe, or know where to get
it?

Thanks!

John

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