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Pennsylvania Dutch Potato Filling

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Ingredients
  Hot mashed potatoes 2 Cup (32 tbs)
  Egg 1 , well beaten
  Cubed dry bread 4 Cup (64 tbs)
  Salt 1 Teaspoon
  Pepper To Taste
  Poultry seasoning 1 Teaspoon
  Diced celery 1 Cup (16 tbs)
  Minced onion 1 Cup (16 tbs)
  Parsley 1 Tablespoon
  Butter 2 Tablespoon
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Interest: 
Gourmet

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2942 Calories from Fat 317

% Daily Value*

Total Fat 34 g52.4%

Saturated Fat 17.2 g86%

Trans Fat 4 g

Cholesterol 336.3 mg112.1%

Sodium 3122.8 mg130.1%

Total Carbohydrates 583 g194.3%

Dietary Fiber 46.4 g185.7%

Sugars 11 g

Protein 52 g103.5%

Vitamin A 66.6% Vitamin C 335.9%

Calcium 15.3% Iron 41.6%

*Based on a 2000 Calorie diet

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Pennsylvania Dutch Potato Filling Recipe