Pennsylvania Dutch Potato Filling - cooking recipe

Ingredients

2 c. hot mashed potatoes
1 egg, well beaten
4 c. cubed dry bread
1 tsp. salt
pepper to taste
1/2 tsp. poultry seasoning
1/2 c. diced celery
1 onion, minced
1 Tbsp. minced parsley
2 Tbsp. butter, melted

Preparation

Mix together the potatoes and egg.
Soak bread in cold water and squeeze dry.
Fluff bread and mix gently with the potato mixture.
Blend in remaining ingredients and mix well.
Use for stuffing poultry or meat.
Will fill a
6 to 8 pound bird.