Dutch Potatoes Filling - cooking recipe

Ingredients

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

Preparation

Mix together the potatoes and egg.
Saute onion, celery and parsley in butter until soft.
Soak bread in cold water and squeeze dry.
Fluff bread and mix gently with potato mixture. Blend in remaining ingredients and mix well.
Use for stuffing a 6 to 8 pound bird or can be baked in a greased casserole dish in 325\u00b0 to 350\u00b0 oven.
Serve as a side dish with any roasted, baked or fried poultry main course.