Potato Filling (for Meats)

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CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Dutch	Meats, Penndutch	1	Servings

INGREDIENTS

2	c	Potato, mashed hot
1	T	Parsley, minced
1		Egg, well beaten
2	T	Butter, melted
1		Onion, minced
1	t	Salt
1/2	t	Poultry seasoning
1	qt	Bread, stale cubed
1/2	c	Celery, diced
1	pn	Pepper

INSTRUCTIONS

1936    
Mix together the potatoes and egg. Soak the bread in cold water and
squeeze dry. Add to the potato mixture, stir in the other  ingredients,
and mix well. Use for stuffing fowl or meat. Source:  Pennsylvania
Dutch Cook Book - Fine Old Recipes, Culinary Arts Press,  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 339 Calories From Fat: 248 Total Fat: 28.1g Cholesterol: 247.1mg Sodium: 2455mg Potassium: 447.6mg Carbohydrates: 14.8g Fiber: 3.5g Sugar: 6.5g Protein: 8.5g