Potato Fillingmeats, penndutch 2 cup potato, mashed, hot 1 tablespoon parsley, minced 1 each egg, well beaten 2 tablespoon butter, melted 1 each onion, minced 1 teaspoon salt 1/2 teaspoon poultry seasoning 1 quart bread, stale, cubed 1/2 cup celery, diced 1 pinch 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. |
