Nana's Pa Dutch Potato and Bread Filling |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 15 |
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This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it. Ingredients:
5 lbs potatoes, scrubbed, peeled and cut up |
4 tablespoons butter |
1 1/2 cups milk |
1 cup chicken stock |
3/4 cup butter (1 1/2 sticks) |
3 cups finely chopped celery (use the leaves also) |
2 cups finely chopped sweet onions |
1/4 cup chopped fresh parsley |
1/2 teaspoon salt (or more to taste) |
1/2 teaspoon pepper |
7 -8 slices toasted white bread, cut into small cubes |
3 eggs, beaten |
Directions:
1. Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
2. 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.
3. Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
4. 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.
5. Serve.
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