Title: Potato Filling (For Meats)
Categories: Penn Stuffing Potato
Yield: 1 Servings
| 2 | c | Hot Mashed Potatoes |
| 1 | tb | Parsley, Minced |
| 1 | | Egg, Well Beaten |
| 2 | tb | Butter, Melted |
| 1 | | Onion, Minced |
| 1 | ts | Salt |
| 1/2 | ts | Poultry Seasoning |
| 1 | qt | Bread, Stale, Cubed |
| 1/2 | c | Celery, Diced |
| 1 | pn | Pepper |
Mix together the potatoes and egg. Soak the bread in cold water and squeeze
dry. Add to the potato mixture, stir in the other ingredients, and mix
well. Use for stuffing fowl or meat. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.