Pennsylvania Dutch Mashed Potato Filling

Pennsylvania Dutch Mashed Potato Filling

1 C. diced celery

1 medium onion minced

1 C. butter

2 packages bread cubes

6 eggs beaten

1 quart milk

1 quart mashed potatoes

3 t. salt

2 pinches saffron in 1 C. boiling water

1 t. pepper

1 t. sage leaves crushed

Cook celery and onion in butter for 15 minutes slowly. Do not brown. Pour over bread cubes and mix. Add the rest of the ingredients, mixing between each addition. Be sure the finished product is very moist; add more milk if necessary. Put into a greased casserole dish.

Bake at 300°F. for 45 minutes.

Note: You can freeze 1/2 and bake it later.


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