PA DUTCH RECIPES RECIPES

Name: Nana's Pa Dutch Potato and Bread Filling
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 15 serving(s)
Ingredients: 5 lbs potatoes, scrubbed, peeled and cut up; 4 tablespoons butter; 1 1/2 cups milk; 1 cup chicken stock; 3/4 cup butter (1 1/2 sticks); 3 cups finely chopped celery (use the leaves also); 2 cups finely chopped sweet onions; 1/4 cup chopped fresh parsley; 1/2 teaspoon salt (or more to taste); 1/2 teaspoon pepper; 7 -8 slices toasted white bread, cut into small cubes; 3 eggs, beaten

NANA'S PA DUTCH POTATO AND BREAD FILLING RECIPE - FOOD.COM

Nana's Pa Dutch Potato and Bread Filling Recipe - Food.com image

This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it.

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

5 lbs potatoes, scrubbed, peeled and cut up
4 tablespoons butter
1 1/2 cups milk
1 cup chicken stock
3/4 cup butter (1 1/2 sticks)
3 cups finely chopped celery (use the leaves also)
2 cups finely chopped sweet onions
1/4 cup chopped fresh parsley
1/2 teaspoon salt (or more to taste)
1/2 teaspoon pepper
7 -8 slices toasted white bread, cut into small cubes
3 eggs, beaten

Steps:

Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
Serve.

Nutrition Facts : Calories 304.1, FatContent 14.9, SaturatedFatContent 8.8, CholesterolContent 73.6, SodiumContent 320.9, CarbohydrateContent 36.8, FiberContent 4.3, SugarContent 3.3, ProteinContent 7

NANA'S PA DUTCH POTATO AND BREAD FILLING RECIPE - FOOD.COM

Nana's Pa Dutch Potato and Bread Filling Recipe - Food.com image

This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German). Nana made this every holiday with turkey and ham. It's a bit of work, but well worth it. Nana always made it the day before and baked it the day of eating it.

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 15 serving(s)

Number Of Ingredients 12

Ingredients

5 lbs potatoes, scrubbed, peeled and cut up
4 tablespoons butter
1 1/2 cups milk
1 cup chicken stock
3/4 cup butter (1 1/2 sticks)
3 cups finely chopped celery (use the leaves also)
2 cups finely chopped sweet onions
1/4 cup chopped fresh parsley
1/2 teaspoon salt (or more to taste)
1/2 teaspoon pepper
7 -8 slices toasted white bread, cut into small cubes
3 eggs, beaten

Steps:

Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
Serve.

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