Recipe by *Parsley*
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.
Top Review by Bernard D.
It is very close to my late wife's but being Italian she made a separate bowl with good Italian hot sausage crumbled and mixed in to the filling ,my favorite ,let the kids eat the other which was what everyone grabbed first. She used lots of butter to sauté the veggies, if your going thru the trouble to make something do it right , no substitutes, her way!
- 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
Directions See How It's Made
- 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.