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Pennsylvania Dutch Bread and Potato Filling

1 Hr
Butter Bread
Made With
Butter Bread


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)

Serves: 12-15


Step 1

Boil potatoes in salted water until tender; drain. Place in large bowl and mash with 2 tablespoons butter, milk, and chicken stock.

Step 2

Preheat oven to 350 degrees.

Step 3

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.

Step 4

Reduce heat to medium and stir in bread cubes, parsley, and sage. Cook, stirring frequently, 4-5 minutes.

Step 5

Remove from heat and fold in prepared mashed potatoes. (Optional: you can also fold in 1 beaten egg at this step, if desired).

Step 6

Grease a medium sized (9×9-inch) casserole dish and pour filling mixture into it.

Step 7

Bake, uncovered for 50 minutes or until the top is slightly browned and crispy.

Step 8

Serve and enjoy!

Recipe adapted from: and