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Potato Stuffing Casserole

I adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish.

Ingreadient:

    • 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

Directions :

    1. 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.
    2. 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.

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