Basic Pennsylvania Dutch Bread Filling

Name: Basic Pennsylvania Dutch Bread Filling
Ingredients: 8 cups cubed white bread (stale or left out to dry overnight); 4 eggs, beaten well; 3 large ribs of celery, chopped (with some chopped leaves if possible); 1 - 2 large onion, chopped (about the same amount as the chopped celery); 1 stick butter; 2 Tbsp fresh parsley, chopped (or 2 tsp dried); Salt and pepper to taste; OPTIONAL: Sage and/or savory and/or poultry seasoning and/or Bell's Stuffing seasoning to your taste; Milk or chicken stock as needed (mixture should be wet, but not "really soupy").

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Author : A Coalcracker in the Kitchen

filling bread stuffing

Ingredients

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8 cups cubed white bread (stale or left out to dry overnight)4 eggs, beaten well3 large ribs of celery, chopped (with some chopped leaves if possible)1 - 2 large onion, chopped (about the same amount as the chopped celery)1 stick butter2 Tbsp fresh parsley, chopped (or 2 tsp dried)Salt and pepper to tasteOPTIONAL: Sage and/or savory and/or poultry seasoning and/or Bell's Stuffing seasoning to your tasteMilk or chicken stock as needed (mixture should be wet, but not "really soupy").

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Instructions

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Step 1

Break up or cut bread into cubes. I use stale bread and leave the cubes out uncovered over night spread out on a tray or baking sheet, or you can even dry them on low in the oven. Place dried or stale cubes into large bowl.

Step 2

In frying pan, melt butter, add chopped celery and onions and saute on low until soft. I like to actually brown the veggies some, I think it adds to the flavor and color of the filling. Set aside to cool.

Step 3

Beat eggs, add to bowl with bread cubes. Pour cooled butter and cooked celery and onions over the cubes. Toss lightly to start to mix.

Step 4

Add the milk or stock and gently toss and mix. It should be moist but not soupy. How much liquid you use depends on the bread, butter amount, etc. Start with less - you can always add, but you cannot take it out.

Step 5

Season as desired. I usually add about 1 - 2 teaspoons poultry seasoning or Bell's seasoning. Sometimes, I do not use anything other than salt and pepper - it depends on who will be eating it!

Step 6

Turn out into a well buttered casserole baking dish.

Step 7

Bake at 350F until set and browned - 45 minutes or so. You can stir the filling part way through if you desire, but I do not because I like the "crust" to form along the dish sides and bottom.

Step 8

Serve.