Pennsylvania Dutch Potato Filling Recipe
Time to pamper your palate with this Pennsylvania Dutch Potato Filling recipe. I never fail to eat Main Dish while dining out and this is the most common dish that I order. Whether you are an amateur cook or a professional chef, I recommend the Pennsylvania Dutch Potato Filling for the sheer joy of cooking it.
Ingredients
2 Cups Hot Mashed Potatoes
1 Egg, well beaten
4 Cups Cubed Dry Bread
1 Tsp. Salt
Pepper to taste
1 Tsp. Poultry Seasoning
1 Cup Diced Celery
1 Cup Minced Onion
1 Tbs. Parsley
2 Tbs. Butter
Directions
Mix together the potatoes and egg.
Saute' onion, celery and parsley in butter until soft.
Soak bread in cold water and squeeze dry.
Fluff bread and mix gently with the potato mixture.
Blend in the remaining ingredients and mix well.
Use for stuffing a 6 to 8 pound bird.
Or, can be baked in a greased casserole dish in a 325 to 350 degree oven and served as a side dish to compliment any roasted, baked or fried poultry main course.
Saute' onion, celery and parsley in butter until soft.
Soak bread in cold water and squeeze dry.
Fluff bread and mix gently with the potato mixture.
Blend in the remaining ingredients and mix well.
Use for stuffing a 6 to 8 pound bird.
Or, can be baked in a greased casserole dish in a 325 to 350 degree oven and served as a side dish to compliment any roasted, baked or fried poultry main course.
