Pennsylvania Dutch Potato and Bread Filling Recipe

Name: Pennsylvania Dutch Potato and Bread Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large potatoes, cut in pieces; 2 medium onions, chopped; 6 stalks celery, chopped small; Enough vegetable oil for saute; 8 -10 pieces of old bread, broken into bite-size pieces; 1/4 to 1/2 cup milk; 4 raw eggs, beaten; Salt and pepper; 4 -5 tablespoons fresh parsley, chopped fine; 1 -2 tablespoons poultry seasoning; Stock from the giblets and neck; 1/2 stick of butter, cut into pieces

Servings: persons

6 large potatoes, cut in pieces
2 medium onions, chopped
6 stalks celery, chopped small
Enough vegetable oil for saute
8 -10 pieces of old bread, broken into bite-size pieces
1/4 to 1/2 cup milk
4 raw eggs, beaten
Salt and pepper
4 -5 tablespoons fresh parsley, chopped fine
1 -2 tablespoons poultry seasoning
Stock from the giblets and neck
1/2 stick of butter, cut into pieces

1
Boil potatoes in salted water.
2
Saute onion and celery in oil.
3
Add salt and pepper to taste.
4
Boil the giblets and neck in salted water to make stock.
5
Moisten bread with milk.
6
Smash the potatoes in a large bowl.
7
(I use a small roasting pan, and then I roast the filling right in it.)
8
Add all other ingredients including all spices and oil from saute.
9
When adding the eggs, add a little of the hot mixture to the eggs first and beat well, so as to not scramble them when they go into the whole mix.
10
Mix thoroughly.
11
If it needs more moisture, add the stock, a little at a time.
12
Taste to make sure enough spices are added.
13
Add more salt and pepper and poultry seasoning, if needed.
14
Bake at 350 degrees in a greased casserole dish or roasting pan until very hot and browned, usually one hour.
15
Dot the top with pats of butter before putting into oven.
16
I know some people chop the giblets and add to the filling, but I don't.
17
The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens.
18
Therefore, Food Network cannot attest to the accuracy of any of the recipes.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 large potatoes, cut in pieces, 2 medium onions, chopped, 6 stalks celery, chopped small, Enough vegetable oil for saute, and more.

Yes, Pennsylvania Dutch Potato and Bread Filling falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pennsylvania Dutch Potato and Bread Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions