- 1/4 cup chopped celery
- 1 onion, chopped
- 4 tablespoons butter, divided
- 3 slices bread, cubed
- 4 to 5 large potatoes, peeled, cooked and mashed
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup hot whole milk
- 1 large egg, beaten
- Additional parsley
- In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well.
- Spoon into a greased 1-1/2-qt. baking dish. Dot with remaining butter. Bake at 350°, uncovered, for 30-40 minutes or until lightly browned. Garnish with additional parsley. Yield: 6-8 servings.
Reviews forPotato Stuffing Casserole
"I was raised in Berks County, PA (Kutztown)....and Potato Filling (as we call it) is still a staple for holiday dinners, particularly Thanksgiving and Christmas! I've never seen a recipe come so close as this one to the way I make it .....without a recipe. My method is different in that I saute the veggies, add milk and breadcrumbs and then dump it all into the hot, cooked, drained, potatoes, add an egg and seasonings and mash it all together before turning it into a buttered casserole dish....(hopefully the day before!) When baking, I dot the top with butter. My family LOVES this dish! .....and then as a side...Cope's dried corn, stewed! Yum!"
"Hands up for the Lebanon County, PA ladies on here - I'm one too! Heavy PA Dutch heritage on both sides of my family. This is a Thanksgiving staple made with 5lbs of potatoes, but I will note some differences in our family recipe. The bread cubes are not added to the sauted veggies but in facted toasted in the oven seperately. Assembly is a little different - make mashed potatoes with the milk and butter then egg, fold in sauted veggies and then fold in the toasted bread cubes. Put into baking dish and dot with butter on top. We normally prep this at least a day in advace to let flavors mix. bake it so that you get a "crust" on top....we have top crust worshippers at our table and creamy-only eaters. No matter - it is all delish!"
"I am also from Lebanon County Pennsylvania. Actually from a town that makes potato filling every holiday at the fire company. The only thing that we add that is different is saffron."
"Would someone please provide cup measurements for bread cubes and mashed potato? What's listed is pretty vague for making the first time. Thank you."
"This is a mandatory addition to any PA Dutch holiday meal! This is practically the same 'recipe' that has been handed down for generations in both sides of my family. As others have said, we don't all make our filling the same here in PEE-AY = ) My family's tweaks are, we mash our potatoes first, then add the sauteed veggies and everything else and use about twice as much butter. We also use equal amounts of celery and onion, and add LOTS of poultry seasoning to taste. I personally find it easier to use seasoned bread stuffing cubes in my filling rather than the cubed bread. One cup of milk might make it too soupy. Remember to stir the filling occasionally while baking so it doesn't get too browned on the outsides of the bowl."
"This is not a criticism of this recipe, but a question about alternatives. What about using chicken stock for some or all of the milk, and also adding cheddar cheese (equal amount to onion)?"
"My family is also from Pennsylvania, Lebanon county to be exact. This recipe is very close to what we do. As others have said, I equal the onion and celery, and also mash the potatoes first. I will also double the amount of butter used, generally dotting the top before baking. I sometimes will also cut back on the milk, adding fresh oysters to the mix. A VERY tasty option. Potato filling is a must have for ALL holiday meals.....ALWAYS keeping my Pennsylvania Dutch roots close."
"I’m from Pennsylvania along with my Mothers side of the family. We make this for every holiday. However we make mashed potatoes and then add our celery, onion, bread, egg and we always add poultry seasoning. As another reviewer said this is not a crunchy stuffing. My grown sons make it to now. One lives in Wisconsin and he makes this for every holiday dinner he and his wife is invited too. We love it."
"My mother's family is Pennsylvania Dutch and this is similar to our family recipe. Difference is in our recipe the amount of celery equals the amount of onion and we use mashed potatoes in an amount equal to the bread cubes, plus some sage. The texture is not expected to be crunchy."
"Very tasty. Was disappointed that the bread didn't add more crunch. Croutons ?"