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Nana's Pa Dutch Potato and Bread Filling

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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.”
READY IN:
1hr 5mins
SERVES:
15
UNITS:
US

Ingredients Nutrition

  • 5 lbs potatoes, scrubbed, peeled and cut up
  • 4 tablespoons butter
  • 1 12 cups milk
  • 1 cup chicken stock
  • 34 cup butter (1 1/2 sticks)
  • 3 cups finely chopped celery (use the leaves also)
  • 2 cups finely chopped sweet onions
  • 14 cup chopped fresh parsley
  • 12 teaspoon salt (or more to taste)
  • 12 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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