November 21, 2012
Pennsylvania Dutch Potato Filling
4 slices potato bread, toasted and cubed
1 onion, diced
2 stalks celery, diced
5 cups leftover mashed potatoes (I used leftovers from this)
2 tablespoons parsley
2 tablespoons butter
freshly ground black pepper
Preheat oven to 350. Spray with cooking spray or grease a 8x8 inch baking dish. Melt the butter in a large skillet. Add the celery and onion and saute until the onion is translucent (do not brown!), about 5 minutes. Add the bread cubes and saute until they are warmed through.
Add the mixture to a large bowl. Stir in the remaining ingredients until all ingredients are evenly distributed*. Pour into the prepared pan.
Bake for 30 minutes or until piping hot and the top is lightly browned.
*Some mashed potatoes are moister than others. If your mixture looks dry, add some chicken or turkey stock to moisten and thin the mixture out a bit.