Nana's Pa Dutch Potato and Bread Filling
photo by DianaEatingRichly
- Ready In:
- 1hr 5mins
- 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.
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!
We have been making this 'recipe' for generations in my PA Dutch family! We don't add the chicken stock though, use a stick of butter to saute the veggies, and always use generous amounts of poultry seasoning along with the salt and pepper. Each of us have our own little tweaks... mine being the use of half a bag of seasoned stuffing cubes in place of the toasted bread..... gives it that extra oomph!
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!
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