This is a tradition in Pennsylvania German households.
- 2 cups fresh bread crumbs or cubes
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/4 cup chopped fresh parsley
- 2 cups mashed potatoes
For 2 cups mashed potatoes: Pare and slice (or cube) 1 1/2 lbs of russet (baking) potatoes. Boil until soft. Add 1 Tsp butter and 1/4 cup milk. Mash until smooth.
Mix together bread, celery, onion, parsley, and mashed potatoes until evenly blended.
Place in 9×11 inch casserole dish. Bake until browned on top.
Measurements are adjustable to tastes. Cooking time depends on oven temperature.