Stuffing, Dutch potato
Source of Recipe
from my girlfriend, Jean, this has been in her family for years
Stuffing, Dutch potato
3 pounds chopped onions
6 stalks chopped celery
5 pounds cooked potatoes
butter only
1 regular size loaf of white bread
3/4 loaf of Pepperidge Farm bread
warm milk
Break the breads into small pieces and place in a very large container for mixing. Set aside.
Saute the onions and celery together. Set aside.
Mash the potatoes with butter only.
Add the onions and celery with the potatoes.
Then add the potatoes to the breads and mix.
Moisten with some warm milk, not too much, you do not want it to be on the runny side.
Bake at 350 until done. Start checking after 45 minutes cooking time.
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