Pennsylvania Dutch Potato and Bread Filling
- 6 large potatoes, cut in pieces
- 2 medium onions, chopped
- 6 stalks celery, chopped small
- Enough vegetable oil for saute
- 8 -10 pieces of old bread, broken into bite-size pieces
- 1/4 to 1/2 cup milk
- 4 raw eggs, beaten
- Salt and pepper
- 4 -5 tablespoons fresh parsley, chopped fine
- 1 -2 tablespoons poultry seasoning
- Stock from the giblets and neck
- 1/2 stick of butter, cut into pieces
- Boil potatoes in salted water.
- Saute onion and celery in oil.
- Add salt and pepper to taste.
- Boil the giblets and neck in salted water to make stock.
- Moisten bread with milk.
- Smash the potatoes in a large bowl.
- (I use a small roasting pan, and then I roast the filling right in it.)
- Add all other ingredients including all spices and oil from saute.
- When adding the eggs, add a little of the hot mixture to the eggs first and beat well, so as to not scramble them when they go into the whole mix.
- Mix thoroughly.
- If it needs more moisture, add the stock, a little at a time.
- Taste to make sure enough spices are added.
- Add more salt and pepper and poultry seasoning, if needed.
- Bake at 350 degrees in a greased casserole dish or roasting pan until very hot and browned, usually one hour.
- Dot the top with pats of butter before putting into oven.
- I know some people chop the giblets and add to the filling, but I don't.
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