This recipe feeds a crowd. It divides
easily and can be frozen.
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.