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Potato Filling (For Meats)

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

INGREDIENTS

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

INSTRUCTIONS

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, 1936.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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