PENNSYLVANIA DUTCH POTATO AND BREAD FILLING

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Pennsylvania Dutch Potato and Bread Filling image

In Pennsylvania Dutch County, we call it "filling." It is a potato and bread filling. I never measure, so this is what I do.

Provided by Food Network

Categories     main-dish

Number Of Ingredients 14

6 large potatoes, cut in pieces
2 medium onions, chopped
6 stalks celery, chopped small
Enough vegetable oil for saute
8-10 pieces of old bread, broken into bite-size pieces
1/4 to 1/2 cup milk
4 raw eggs, beaten
Salt and pepper
Salt and pepper
4-5 tablespoons fresh parsley, chopped fine
1-2 tablespoons poultry seasoning
Stock from the giblets and neck
Stock from the giblets and neck
1/2 stick of butter, cut into pieces

Steps:

  • Boil potatoes in salted water. Saute onion and celery in oil. Add salt and pepper to taste. Boil the giblets and neck in salted water to make stock.
  • Moisten bread with milk. Smash the potatoes in a large bowl. (I use a small roasting pan, and then I roast the filling right in it.) Add all other ingredients including all spices and oil from saute. When adding the eggs, add a little of the hot mixture to the eggs first and beat well, so as to not scramble them when they go into the whole mix.
  • Mix thoroughly. If it needs more moisture, add the stock, a little at a time. Taste to make sure enough spices are added. Add more salt and pepper and poultry seasoning, if needed.
  • Bake at 350 degrees in a greased casserole dish or roasting pan until very hot and browned, usually one hour. Dot the top with pats of butter before putting into oven. I know some people chop the giblets and add to the filling, but I don't.

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