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.
- 5 lbs potatoes, scrubbed, peeled and cut up
- 4 tablespoons butter
- 1 1⁄2 cups milk
- 1 cup chicken stock
- 3⁄4 cup butter (1 1/2 sticks)
- 3 cups finely chopped celery (use the leaves also)
- 2 cups finely chopped sweet onions
- 1⁄4 cup chopped fresh parsley
- 1⁄2 teaspoon salt (or more to taste)
- 1⁄2 teaspoon pepper
- 7 -8 slices toasted white bread, cut into small cubes
- 3 eggs, beaten
- Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
- 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.
- Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
- 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.
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!
Everything is similar to my grandmother's recipe except she did not chop/cut the onions and celery finely! Great filling/stuffing!
my Nana also used to make this :) This year is my first Thanksgiving and I had to carry on the tradition, thank you!!! I made it tonight to serve tomorrow and I just know it's going to be just like old times