Dutch Potato Poultry Stuffing

10 cups
100% would make this recipe for Dutch Potato Poultry Stuffing again.

All of my ancestors were Pennsylvania Dutch. Add to that the fact my father was a potato farmer, and you see why we never had a holiday dinner without potato "filling", which is Pennsylvania Dutch for stuffing! --- Sarah Krout, Warrington, Pennsylvania

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Dutch Potato Poultry Stuffing Ingredients

5 cups mashed potatoes without added milk ; butter or seasoning	1 teaspoon Salt
6 cups cubed crustless day-old white bread	3/4 teaspoon pepper
2 1/2 cups chopped onion	3 eggs
1 cup minced celery leaves	1 tablespoon all purpose flour
1 cup minced fresh parsley	1 cup milk
3 Tablespoons Butter melted

Instructions for Dutch Potato Poultry Stuffing

In a large bowl, combine potatoes, bread cubes, onion, celery leaves, parsley, butter, salt and pepper.

In a small bowl, beat eggs and flour until smooth; gradually stir in milk. Pour into the potato mixture and mix well. (Add more milk if stuffing seems dry.)

Transfer to a greased 3 quart baking dish. Cover and bake at 325 degrees for 60 minutes. Uncover and bake 10 minutes longer or until lightly browned.

Yield about 10 cups (enough for one 12-14 pound turkey)

Main Ingredient: PotatoCuisine: Pennsylvania Dutch