Pennsylvania Dutch Potato Filling
|Hot mashed potatoes||2 Cup (32 tbs)|
|Egg||1 , well beaten|
|Cubed dry bread||4 Cup (64 tbs)|
|Poultry seasoning||1 Teaspoon|
|Diced celery||1 Cup (16 tbs)|
|Minced onion||1 Cup (16 tbs)|
Mix together the potatoes and egg.
Saute' onion, celery and parsley in butter until soft.
Soak bread in cold water and squeeze dry.
Fluff bread and mix gently with the potato mixture.
Blend in the remaining ingredients and mix well.
It can be baked in a greased casserole dish in a 325 to 350 degree oven and served as a side dish to compliment any roasted, baked or fried poultry main course.