Potato Filling
Pennsylvania Dutch filling: mashed potatoes and bread stuffing baked together into one rich side dish. Serve with Roast Turkey and Turkey Gravy.
Ingredients
- 3 lb (1.4 kg) russet or Yukon Gold potatoes, peeled and cut into chunks
- 8 cups (about 1 lb loaf) day-old white bread, cut into 1/2-inch cubes
- 1/2 cup (1 stick, 115 g) butter, plus more for the pan and top
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1/4 cup chopped fresh parsley, or 1 tablespoon dried
- 1 teaspoon dried sage or poultry seasoning
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 large eggs, beaten
- 1 to 1 1/2 cups (240-360 ml) milk or chicken broth
Directions
- Preheat the oven to 350°F (175°C). Butter a 9x13 baking dish.
- Boil the potatoes in salted water until fork tender, about 15 to 20 minutes. Drain and mash. Lumps are fine.
- Spread the bread cubes on a baking sheet and toast in the oven 10 to 15 minutes, until dry and lightly golden.
- Melt the butter in a large skillet over medium heat. Cook the onion and celery until soft, about 8 minutes. Stir in the parsley, sage, salt, and pepper.
- In a very large bowl, combine the mashed potatoes, toasted bread, and onion mixture.
- Stir in the eggs, then add milk or broth a little at a time until the mixture is moist and soft but not soupy.
- Spread in the baking dish and dot the top with a few small pieces of butter.
- Bake uncovered 45 to 60 minutes, until golden brown on top and hot in the center (165°F / 74°C).
Notes
- Make ahead: assemble the day before, cover, and refrigerate. Add 15 minutes to the baking time.
- Some families add a little saffron, a Lancaster County tradition, or use chicken broth for all the liquid for more flavor.
- Leftovers reheat well and are great fried in butter the next morning.