Directions:
- Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
- While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender - about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
- Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
- Pour into a greased/sprayed 13 x 9 (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 312.41 Kcal (1308 kJ) | ||
| Calories from fat | 122.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.59g | 21% | |
|---|---|---|---|
| Cholesterol | 66.25mg | 22% | |
| Sodium | 294.17mg | 12% | |
| Potassium | 694.64mg | 15% | |
| Total Carbs | 41.59g | 14% | |
| Sugars | 10.28g | 41% | |
| Dietary Fiber | 6.56g | 26% | |
| Protein | 7.63g | 15% | |
| Vitamin C | 6.5mg | 11% | |
| Vitamin A | 1.7mg | 55% | |
| Iron | 2.5mg | 14% | |
| Calcium | 196.2mg | 20% | |
| Amount Per 100 g | |||
| Calories | 110.54 Kcal (463 kJ) | ||
| Calories from fat | 43.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.81g | 21% | |
|---|---|---|---|
| Cholesterol | 23.44mg | 22% | |
| Sodium | 104.08mg | 12% | |
| Potassium | 245.78mg | 15% | |
| Total Carbs | 14.71g | 14% | |
| Sugars | 3.64g | 41% | |
| Dietary Fiber | 2.32g | 26% | |
| Protein | 2.7g | 15% | |
| Vitamin C | 2.3mg | 11% | |
| Vitamin A | 0.6mg | 55% | |
| Iron | 0.9mg | 14% | |
| Calcium | 69.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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