Nana's Pa Dutch Potato and Bread Filling

Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it.

Ingredients Nutrition

  • 5 lbs potatoes, scrubbed, peeled and cut up
  • 4 tablespoons butter
  • 1 12 cups milk
  • 1 cup chicken stock
  • 34 cup butter (1 1/2 sticks)
  • 3 cups finely chopped celery (use the leaves also)
  • 2 cups finely chopped sweet onions
  • 14 cup chopped fresh parsley
  • 12 teaspoon salt (or more to taste)
  • 12 teaspoon pepper
  • 7 -8 slices toasted white bread, cut into small cubes
  • 3 eggs, beaten

Directions

  1. Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
  2. While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
  3. Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
  4. Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
  5. Serve.
Most Helpful

I made this recipe but divided it in half because we didn't have as many people to feed and I also tweaked it a little by frying up a pack of bacon and then added the butter and all of the vegetables to the bacon fat and then folded in. Amazingggggg!! Best potato filling yet!

rleas44 March 27, 2016

Made exactly as written and I must admit I was a bit nervous when I put it in the oven. You see, I had made Potato Filling when we lived in the Pennsylvania Dutch area many years ago and this did not look the same. It was soupier and I seemed to recall that they never peeled the potatoes back then. However, this dish set up just fine and tasted just how we remembered. Well worth the effort but next time I am going to scrub the potatoes and leave the skins on!

Kat's Mom March 16, 2014

Everything is similar to my grandmother's recipe except she did not chop/cut the onions and celery finely! Great filling/stuffing!

single dad in PA November 22, 2013