Pennsylvania german potato stuffing

Yield: 1 Servings

Measure Ingredient
5 pounds Brown (not red) potatoes; peeled and cut into chunks
4 tablespoons Butter
2 cups Whole milk; heated
\N \N White pepper to taste (1/2 to 1 teaspoon)
1 \N Stick butter (1/4 lb)
12 ounces Dried bread cubes (one baguette loaf)
2 \N Onions; chopped
2 larges Ribs celery; plus celery tops, chopped
1 bunch Fresh sage leaves (about 24), chopped, or dried sage
1½ teaspoon Good quality curry powder
2 \N Eggs (I use 1/2 C egg substitute) (up to 3)
1 bunch Fresh parsley (about 1/2 cup), chopped



This is a side dish, not a stuffing for the inside of a bird. My dad always makes this (as did his mother before him) at holidays, but there's never been a recipe written down. I consulted with my dad, and wrote this down while making it for a party last weekend. Except for the amount of curry I use, which is about double the amount he uses, I think the recipe's pretty authentic. I chose egg substitute (Egg Beaters brand) rather than fresh eggs, because I knew it would be sitting around on a buffet table for a while.

Mashed potatoes: Boil potatoes in enough water to cover. When they're fairly tender, drain and mash with butter and milk. Add the pepper. The mashed potatoes will be fairly thin. Set aside.

bread mixture: In a large frying pan, melt the butter and add the onions, celery, sage, and curry powder. When the vegetables are wilted, add the bread cubes and continue to fry over medium heat until all the butter's absorbed. Add more butter if the bread cubes seem too dry.

When the stuffing mixture is done, combine with the mashed potatoes and the parsley. Add salt and pepper to taste. Finally, add the eggs or egg substitute, stir thoroughly to combine. At this point if it's too dry, you can add more milk. The bread absorbes quite a bit.

Bake until heated thoroughly in the oven in a buttered casserole. Serves at least 8 generously.

Posted to FOODWINE Digest by Gretl Collins <gyc1@...> on Nov 24, 1997

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