Pennsylvania Stuffing
- Reviews 2
Ready In: 2 hrs
Serves: 12
Ingredients
Mashed potatoes
- 5 lbs potatoes, washed and peeled
- milk
- butter
- salt and pepper
Stuffing
- 2 medium onions, chopped
- 3 large celery ribs, chopped (and leaves)
- 1 cup butter, melted
- 2 eggs
- 14 ounces seasoned stuffing mix (I use Pepperidge Farm HerbSeasoned stuffing mix. You could also just use bread cubes or old bread.)
- 1 tablespoon dried parsley
- salt and pepper
Directions
- Boil the potatoes until they're tender, then make mashed potatoes with them. (I just add milk and butter till they look right, I don't measure -- so feel free to make the mashed potatoes however you want, but make them a little bit wetter than you normally would, since they're going to be baked.).
- While the potatoes are cooking, melt one cup of butter in a large skillet over medium high heat and saute the celery and onions until soft. (I know, it's not healthy. But it's delicious.).
- Add most of the bag of stuffing mix to the butter, celery and onions and stir it in (Again, just estimate. I think I leave about a cup and a half of stuffing mix in the bag and use the rest). Cook over medium heat for 3-4 minutes.
- Stir the onion, celery and stuffing mixture into the mashed potatoes.
- Mix in 1 tablespoon dried parsley, 2 eggs, and salt and pepper to taste.
- Pour into a LARGE greased casserole dish. (I use the stoneware from my crock pot.).
- Cover and bake at 350 for 30 minutes. Uncover and bake for another 30-60 minutes, or until lightly browned on top.
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