Pennsylvania Dutch Bread and Potato Filling
2 Pounds Potatoes, peeled and cubed
5 Tablespoons Butter, divided
3/4 Cup Milk
1/2 Cup Chicken Stock
1 Cup Yellow Onion, chopped
1 1/2 Cups Celery, leaves and stalks, finely chopped
1 Pinch Salt and Pepper, to taste
5 Slices Martin’s Old-Fashioned Real Butter Bread, torn into pieces
2 Tablespoons Fresh Parsley, chopped
2 Teaspoons Fresh Sage, chopped
1 Egg, beaten (optional)
Boil potatoes in salted water until tender; drain. Place in large bowl and mash with 2 tablespoons butter, milk, and chicken stock.
Preheat oven to 350 degrees.
While potatoes are cooking, in a large skillet over medium high heat, melt remaining 3 tablespoons butter and sauté onion and celery until tender, about 5 minutes. Season with salt and pepper.
Reduce heat to medium and stir in bread cubes, parsley, and sage. Cook, stirring frequently, 4-5 minutes.
Remove from heat and fold in prepared mashed potatoes. (Optional: you can also fold in 1 beaten egg at this step, if desired).
Grease a medium sized (9×9-inch) casserole dish and pour filling mixture into it.
Bake, uncovered for 50 minutes or until the top is slightly browned and crispy.