This recipe for Pennsylvania Dutch Potato Filling, by Manwiller, Carl, is from The Manwiller Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
5 1/2 c. mashed potatoes 5 1/2 c. day old bread cubes 1 1/2 c. diced onion (~2 med) 3 c. diced celery (~ bunch) 1 small bunch parsley - snipped 2 (12oz) cans evaporated milk 1 c. butter 3 large eggs - slightly beaten
Peel, dice, boil, drain and mash the potatoes. Add milk to the potatoes, mix well then add eggs and mix well. (Will be thin). While the potatoes cook saute onions and celery in the butter. In a very large casserole, combine bread cubes, sauted mixture, potato mixture, and parsley. Mix well, cover and bake in a 350ºF oven for 1 hr.
Can be prepared up to the point of baking a day ahead of time. Refrigerate and bake 1 1/2 hrs. Makes a good do-ahead for Thanksgiving or Christmas.
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