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Potato Filling

This is a traditional Amish, or Pennsylvania Dutch, "filling" for a turkey or buttered casserole. The final consistency is puddinglike. This recipe is adapted from The Best of Amish Cooking by Phyllis Pellman Good (Good Books, 1996).

Makes 10 servings

4 tablespoons (1/2 stick) unsalted butter

1/2 cup chopped celery

2 tablespoons chopped onion

4 cups soft bread cubes

1/2 cup boiling water

3 large eggs, lightly beaten

2 cups milk

1 1/2 teaspoons salt

2 cups mashed potatoes

Melt butter. Add celery and onion. Cook until tender. Pour over bread cubes and mix well. Add boiling water to bread and mix well. Add remaining ingredients, mixing well after each addition. The mixture should be very moist.

Either stuff in bird or place in well-greased casserole and bake at 350 degrees for 45 minutes.

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