Pennsylvania Potato Stuffing

By molpel

May be made 2-3 days before use. Place in 2-3 casserole dishes and store in refrigerator. When ready to use, remove from refrigerator and allow to come to room temperature. Dot top with butter and heat at 200º for 2 hrs before raising temperature to 350º for about 30-45 min. Check center for temperature.

Ingredients

• ½ 1b butter
• 4-5 cups chopped onion
• 4-5 cups chopped celery
• 3 loaves stuffing bread
• 5 lbs potatoes
• 3+ tbs chopped parsley (flat Italian is more flavorful)
• 1 tsp pepper
• 1 tsp poultry seasoning
• 2 eggs, beaten
• 10 tbs water
• 1 tsp celery salt

Preparation

Step 1

3 days before making – break up loaves of bread and spread in pans to dry – turn occasionally

Soak bread in cold water (1 handful at a time), squeeze dry, place back in pans and fluff with a fork
Peel and boil potatoes until tender, drain and mash
Sauté onions and celery in ¼ lb butter (2 pans are helpful – add more butter as necessary) – cook until water has evaporated
Stir/whip the beaten eggs and water into the potatoes – do this quickly so that the egg won’t cook!
Stir in the onions, celery, parsley, pepper, poultry seasoning, and celery salt – mix thoroughly
Add the fluffed bread to the mixture, mixing well