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Pennsylvania Dutch Potato Filling Recipe

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This recipe for Pennsylvania Dutch Potato Filling, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peg Roberts
Added: Sunday, October 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 medium sized potatoes.
1/2 loaf bread, cubed or torn into small pieces
1/2 cup butter
2 medium onions, chopped
1 cup chopped celery
1 or 2 eggs
chopped parsley
sage
poultry seasoning

Directions:
Directions:
Boil potatoes until soft. Drain and reserve water. Mash potatoes with a masher.

Put cubed bread into a mixing bowl. Add hot mashed potatoes.

Saute onions and celery in butter. Add to potatoes and bread. Moisten with reserved potato water until thick.

Add eggs and seasonings. Mix well.

Put into a greased casserole dish. Top with butter. Bake in oven at 350 for 1 hour or microwave for 25 minutes. Can be made 1-2 days prior to baking/eating.

Personal Notes:
Personal Notes:
Old family recipe with ingredients not measured. This recipe combines stuffing with mashed potatoes and eaten frequently at holidays.

 

 

 

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