Pennsylvania Stuffing

Recipe by Rai5428
READY IN: 2hrs
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • Mashed potatoes
  • 5
    lbs potatoes, washed and peeled
  • salt and pepper
  • Stuffing
  • 2
    medium onions, chopped
  • 3
    large celery ribs, chopped (and leaves)
  • 1
    cup butter, melted
  • 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.