I adapted this recipe from a Pennsylvania Dutch cookbook, and it's indicative of the fine German cooking found in this area. If you're looking for an alternative to mashed potatoes, try this dish. &mdash;Elsa Kerschner, Kunkletown, Pennsylvania

Potato Stuffing Casserole

celery

onion, chopped

butter, divided

bread,

parsley

salt

pepper

whole milk

egg,

In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk and egg; mix well.

Spoon into a greased 1-1/2-qt. baking dish. Dot with remaining butter. Bake at 350&deg;, uncovered, for 30-40 minutes or until lightly browned. Garnish with additional parsley.

A lot like our family filling except we add diced  sautéed carrots. I’ve started using a cup or so of stove top stuffing instead of toasted bread and the seasonings and it turns out great

This Potato Stuffing has been a holiday staple in my family since long before I was born and I’m 58.  My mother was born and raised in Pennsylvania and this is indicative of meals she was raised on.  I too born there but moved when I was small.  I have handed this recipe down and both of my sons are big fans of it.  Making it now for dinners at their homes.  You can’t go wrong with it.  But I must say instead of parsley we use Poultry Seasoning in ours.  Just as good!  Also I must add that I was Diagnosed over ten years ago with Celiac Disease and was worried I would not be able to eat this anymore due to the bread.  I searched until I found a gluten free baguette bread that I was able to cube and use and it come out wonderfully.  Love this dish!

Hands up for the Lebanon  County, PA ladies on here - I'm one too!  Heavy PA Dutch heritage on both sides of my family.  This is a Thanksgiving staple made with 5lbs of potatoes, but I will note some differences in our family recipe.  The bread cubes are not added to the sauted veggies but in facted toasted in the oven seperately.  Assembly is a little different - make mashed potatoes with the milk and butter then egg, fold in sauted veggies and then fold in the toasted bread cubes.  Put into baking dish and dot with butter on top. We normally prep this at least a day in advace to let flavors mix.  Bake it so that you get a "crust" on top....we have top crust worshippers at our table and creamy-only eaters.  No matter - it is all delish!

I was raised in Berks County, PA (Kutztown)....and Potato Filling (as we call it) is still a staple for holiday dinners, particularly Thanksgiving and Christmas! I've never seen a recipe come so close as this one to the way I make it .....without a recipe. My method is different in that I saute the veggies, add milk and breadcrumbs and then dump it all into the hot, cooked, drained, potatoes, add an egg and seasonings and mash it all together before turning it into a buttered casserole dish....(hopefully the day before!) When baking, I dot the top with butter. My family LOVES this dish! .....and then as a side...Cope's dried corn, stewed! Yum!

This is not a criticism of this recipe, but a question about alternatives.  What about using Chicken stock for some or all of the milk, and also adding cheddar cheese (equal amount to onion)?

I’m also from Berks County, PA. We made this the way others from PA did but toasted the bread and then sauté in butter. We also add sugar to the filling when we mix all ingredients. Don’t knock it till you try it. We make 3 casseroles at a time and freeze for later.

It was a ;surprise to see this recipe.  I make a similar stuffing for our turkey.  Mashed potatoes in turkey broth, unseasoned bread cubes, celery, onion, sage and poultry seasoning.  Mix all together and use to stuff your turkey or bake around the bird.  I do both.  This recipe has been handed down from my Great Grandma who was a German immigrant.  We love it.

This is a mandatory addition to any PA Dutch holiday meal!  This is practically the same 'recipe' that has been handed down for generations in both sides of my family.  As others have said, we don't all make our filling the same here in PEE-AY  = )  My family's  tweaks are, we mash our potatoes first, then add the sauteed veggies  and everything else and use about twice as much butter.  We also use equal amounts of celery and onion, and add LOTS of poultry seasoning to taste.  I personally find it easier to use seasoned bread stuffing cubes in my filling rather than the cubed bread.   One cup of milk might make it too soupy.   Remember to stir the filling occasionally while baking so it doesn't get too browned on the outsides of the bowl.

This is a great comfort food recipe, and one that will be popular with carbohydrate lovers! I really enjoyed this dish, and it's quite delicious. It's perfect for a family meal and the onion and celery really add great flavor and texture.

My mother's family is Pennsylvania Dutch and this is similar to our family recipe.  Difference is in our recipe the amount of celery equals the amount of onion and we use mashed potatoes in an amount equal to the bread cubes, plus some sage.   The texture is not expected to be crunchy.

Very tasty.  Was disappointed that the bread didn't add more crunch.  Croutons ?

I can’t decide if I enjoyed making and eating the stuffing casserole or cole slaw or pot roast or potato dumplings more or enjoyed reading the personal heartfelt comments and reviews more. Every recipe is a 5 star winner. I am looking forward to trying the remaining recipes. Thanks all.

My family is also from Pennsylvania, Lebanon county to be exact.  This recipe is very close to what we do. As others have said, I equal the onion and celery, and also mash the potatoes first.  I will also double the amount of butter used, generally dotting the top before baking.  I sometimes will also cut back on the milk, adding fresh oysters to the mix.  A VERY tasty option.  Potato filling is a must have for ALL holiday meals.....ALWAYS keeping my Pennsylvania Dutch roots close.

potato stuffing casserole

Prep Time: 20 minutes

Cook Time: 30 minutes

Total: 50 minutes

Servings: 8

Author : Taste of Home Editors

Ingredients

Instructions

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