Classic Amish Potato-Bread Stuffing
A Pennsylvania Dutch holiday tradition!
Ingredients
- 5 medium potatoes; cooked in their skins
- 1 cup whole milk
- 4 average slices whole-grain bread
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup cup finely-chopped fresh parsley
- 2 teaspoons seasoning salt
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 350 degrees and cook potatoes.
- Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl.
- Coarsely mash the potatoes with ½ cup of the milk.
- Cut the bread into ½-inch diced cubes
- Place them in a small mixing bowl and pour the remaining milk over them.
- Soak for several minutes. In the meantime, heat the oil in a medium-sized skillet.
- Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender.
- Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl.
- Stir in the soaked bread, parsley, and seasoning mix.
- Season to taste with salt and lots of pepper.
- Pour the mixture into a well-oiled, 2-quart baking dish.
- Bake for 50 to 60 minutes, or until the top is a crusty golden brown.
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