Pennsylvania Dutch Potato Filling
By: Gorey
Published: Thursday, December 10, 2009 - 4:19pm

Ingredients




7 mediums Russet potatoes, washed, peeled and cut into 1-inch chunks
6 cups of fresh white bread cubes (not dried)
2 cups celery, diced
2 1/2 cups yellow onions, diced
1/2 cup fresh parsley, minced
2 tablespoons poultry seasoning*
1 tablespoon Kosher salt
1 teaspoon black pepper
8 tablespoons (1 stick) unsalted butter
3 cups low sodium chicken stock

Preparation

1 Pour the chicken stock into a large pot. 2 Place potato chunks in it and heat, on medium-high, until boiling. 3 Boil until potatoes are very soft. 4 In a large skillet, melt the butter over medium-high heat. 5 Add the onions, celery and parsley and saute until soft and very lightly browned, about 20 minutes. 6 Remove the potato pot from the heat. 7 Using a hand masher or similar crushing device, smash the potatoes well. 8 Add the cooked vegetables to this, and mix thoroughly. 9 Stir in the bread cubes, until everything is very moist. 10 Add the poultry seasoning, salt and pepper. 11 Mix well. 12 Add more seasonings to taste, if necessary. 13 Pour the filling into a 9 by 13-inch baking pan. 14 Top with a few pats of butter and bake at 375-degrees F until golden on top. 15 Cool slightly before serving, about 10 minutes.

About


This is a traditional dish served in southeastern Pennsylvania. It is an enhanced mashed potato dish, and is a Thanksgiving staple - but is also good with roasted chicken or pork. 
In fact, it is sometimes stuffed into a slit cut into a very thick pork chop. The chops are then roasted and are very good. 
The term 'Pennsylvania Dutch' is actually a lingustic misnomer that resulted from German immigrants referring to themselves as 'deutsch' - which is the German word for German. Thus, this should be more accurately called PA German potato filling.