Recipe: Pennsylvania Dutch Potato Filling

Hi Joan,

Here are a couple recipes from our archives. I haven't seen one without eggs, but unless allergies are a problem I think pasteurized egg product should work in either one.

Happy Cooking,

Betsy
recipelink.com

Title: POTATO FILLING (FOR MEATS)
Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.

2 c Potato, mashed, hot
1 tb Parsley, minced
1 Egg, well beaten
2 tb Butter, melted
1 Onion, minced
1 tsp Salt
1/2 tsp Poultry seasoning
1 qt Bread, stale, cubed
1/2 c Celery, diced
1 pinch Pepper

Mix together the potatoes and egg. Soak the bread in cold water and squeeze dry. Add to the potato mixture, stir in the other ingredients, and mix well. Use for stuffing fowl or meat.

Title: Recipe(tried): Potato Filling
Posted By: Jean
Date: November 19th 1998
Board: Holiday Cooking Club

This is a Penn. Dutch potatoe filling, I hope it is what you are looking for.

Peel,boil, and mash with milk about three pounds of potatoes.

Chop three stalks of celery and one medium onion and saute in skillet in which one stick of butter or margarine has been melted. Cook till soft.

Add three slices of stale bread which has been cut into cubes and saute until golden brown.

Beat two large eggs into the potatoes and then add the onions celery and bread. Mix in the onions, celery and bread, blend it well.

Place in a casserole dish dot the top with butter and bake at 350 dg. until top is golden and puffy (about 1/2 hour if ingred. are still hot and mabe an hour if cold from the fridge.

P.S. Sometimes I add a tablespoon of poultry seasoning to mine to spice it up but it isn't part of the traditional reciept.
Don't forget to outten the oven when you're done :)