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Grandma Mosolgo's Potato Filling Recipe

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This recipe for Grandma Mosolgo's Potato Filling is from Our Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Large loaves of sandwich bread (2 days old)
4 Medium sized potatoes made into mashed potatoes
1 Can Carnation evaporated milk
1 Can of water (use the evaporated milk can)
2 Large eggs
1 Large diced onion
1½ C Diced celery
½ C Butter (1 stick)
1 C Fresh parsley
1 tsp Salt
1 tsp Black Pepper
2 tsp Thyme

Additional butter and possibly whole milk

Directions:
Directions:
Make the mashed potatoes ahead of time and let cool.

Sauté celery and onion in the butter until tender and let cool.

Dice bread into quarters and place into a large mixing bowl. Add evaporated milk and water and beaten eggs. Let sit for a few minutes to absorb. Stir in salt, pepper, thyme and parsley. Add cooked mashed potatoes and sautéed celery and onions and mix.

Let mixture sit in refrigerator overnight. In the morning, if the filling has gotten too stiff, add a bit of whole milk. Place stuffing into a buttered casserole dish and dot the top with butter. Cover with foil or casserole lid.

Place in a 375º oven for 1 to 1½ hours, depending on the surface area exposed to the heat of the oven. ie: A 9x13 casserole plan will bake faster than a 4 qt casserole pan that is deeper.

Remove the foil/lid for the last 15 minutes of baking, to brown the top. Internal temperature should be 165º.

 

 

 

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