This gives my “Traditional Thanksgiving Stuffing” a whole new meaning!
Pennsylvania Dutch Potato and Bread Stuffing
Ingredients for Mashed Potatoes
5 large russet potatoes
6 tbsp. butter
1 cup whole milk
Salt and pepper
Ingredients for Stuffing
4 slices sourdough bread, cubed
1 medium yellow onion, chopped
1/2 cup celery, chopped
8 tbsp. butter, divided
1 cup warm milk
2 tsp. salt
1 tsp. pepper
2 tbsp. fresh parsley, chopped
1/4 tsp. saffron
2 small eggs, beaten
Preheat oven to 350 degrees F.
Generously butter a 1 quart baking dish. Set aside.
In large pot cover potatoes with water and bring to boil. Cook until fork tender, about 15-20 mins. Drain potatoes and place in large bowl. Mash potatoes with fork and then add in the milk, butter, salt and pepper. Using hand held mixer beat until light and fluffy and set aside. Allow potatoes to cool.
Melt 4 tbsp. of butter in large skillet over medium heat. Add onions and celery and cook until soft, about 10 to 15 minutes. Add to mashed potatoes using a slotted spoon.
Sauté bread cubes in same skillet until brown and crispy. Transfer bread to potatoes.
Stir in eggs, parsley, saffron, salt and pepper to potato mixture. Slowly add the warm milk and mix thoroughly. Transfer to the prepared baking dish.
Dot the casserole with the remaining 4 Tbsp. of butter bits.
Bake for approx. 40-45 minutes or until lightly browned.