Nana's Pa Dutch Potato and Bread Filling

Recipe by Parsley
READY IN: 1hr 5mins


  • 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


  • 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.
  • Serve.