Nana's Pa Dutch Potato and Bread Filling

5.0(11)

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.

by *Parsley*·published 2005-11-28

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Potato

Servings

15 serving(s)

Total time

1h 5m

prep 25 min

Calories / serving

304 kcal

Ingredients (12)

serves

5 lbs potatoes, scrubbed, peeled and cut uppotato
4 tablespoons butterbutter
1 1/2 cups milkmilk
1 cup chicken stockchicken-stock
3/4 cup butter (1 1/2 sticks)butter
3 cups finely chopped celery (use the leaves also)celery
2 cups finely chopped sweet onionsonion
1/4 cup chopped fresh parsleyparsley
1/2 teaspoon salt (or more to taste)salt
1/2 teaspoon pepperpepper
7 -8 slices toasted white bread, cut into small cubesbread
3 eggs, beatenegg

Instructions (5 steps)

01Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
02While 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.

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