"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Potato Filling Recipe

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This recipe for Potato Filling, by , is from Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Manwiller, Carl
Added: Sunday, June 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 1/2 c. mashed potatoes (about 3 lb.)
5 1/2 c. bread cubes (day old)
1 1/2 c. diced onion (~2 med)
3 c. diced celery (~ 1 bunch)
1 small bunch parsley - snipped
2 cans (12oz) evaporated milk
1 c. butter
3 large eggs slightly beaten

Directions:
Directions:
Peel, dice, boil and mash the potatoes. Add milk to the potatoes and mix well then add the beaten eggs and mix well (will be thin). While potatoes cook saute onions and celery in the butter. In a very large casserole, combine bread cubes, sauteed mixture, potato mixture, and parsley. Mix well, cover and bake in a 350F oven for 1 hr.

Personal Notes:
Personal Notes:
Can be prepared up to the point of baking a day ahead of time. Refrigerate and bake 1 1/2 hr. Makes a good do-ahead for Thanksgiving or Christmas Dinner

 

 

 

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