Nana'S Pa Dutch Potato And Bread Filling - cooking recipe

Ingredients

5 lbs potatoes, scrubbed, peeled and cut up
4 tablespoons butter
1 1/2 cups milk
1 cup chicken stock
3/4 cup butter (1 1/2 sticks)
3 cups finely chopped celery (use the leaves also)
2 cups finely chopped sweet onions
1/4 cup chopped fresh parsley
1/2 teaspoon salt (or more to taste)
1/2 teaspoon pepper
7 -8 slices toasted white bread, cut into small cubes
3 eggs, beaten

Preparation

Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.
While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well.
Pour into a greased/sprayed 13\" x 9\" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top.
Serve.