Pennsylvania German Potato Stuffing
| Yield: | 1 Servings |
| Categories: |
| MASHED POTATOES | ||
| 5 | lb | Brown (not red) potatoes; peeled and cut into chunks |
| 4 | tb | Butter |
| 2 | c | Whole milk; heated |
| White pepper to taste (1/2 to 1 teaspoon) | ||
| BREAD MIXTURE | ||
| 1 | Stick butter (1/4 lb) | |
| 12 | oz | Dried bread cubes (one baguette loaf) |
| 2 | Onions; chopped | |
| 2 | lg | Ribs celery; plus celery tops, chopped |
| 1 | bn | Fresh sage leaves (about 24), chopped, or dried sage |
| 1 1/2 | ts | Good quality curry powder |
| 2 | Eggs (I use 1/2 C egg substitute) (up to 3) | |
| 1 | bn | Fresh parsley (about 1/2 cup), chopped |
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