Thanksgiving Day, a devout and religious festival, is commemorated with much galore and magnificence throughout America on the fourth Thursday of November, every year. Primarily a harvest festival, Thanksgiving is marked by the same name in some other nations as well, and by various other names in different countries across the globe, celebrated at different dates. Mouthwatering traditional delicacies, lip-smacking desserts, colorful parades, football matches, and family and friend gatherings are some significant customs and rituals observed on this day. Perfect your Thanksgiving meal with a blend of mashed potatoes and tasty bread filling called Dutch potato filling. A popular Pennsylvania Dutch recipe, this delicacy is amongst the favorites on this special day, among people of all age groups. Delicious, succulent, creamy, and buttery, this Dutch potato filling makes a great accompaniment on the Thanksgiving meal menu.
This Dutch potato filling recipe is one of the best vegetarian Thanksgiving Dinner and Meal ideas.
Dutch Potato Filling
- 5 pounds Potatoes
- 1 cup Celery (diced)
- 1½ cups Onion (diced)
- ¾ cup fresh Parsley
- 4 Eggs
- 1 cup Margarine
- 3 cups Bread (cubed)
- 1-2 cups Milk
- 2 tbsp Oil
- ½ tsp Salt (as required)
- ¼ tsp Pepper (as required)
- Celery Salt (as required)
- Boil potatoes with some salt.
- Sauté celery and onions with ½ tsp salt and ¼ tsp pepper in oil, until tender.
- Add ½ cup margarine and soak parsley in it.
- Drain the potatoes.
- In a large container, add potatoes, rest of the margarine, 1 tsp salt, ½ tsp pepper, and 1¼ tsp celery salt. Blend well using an electric beater.
- Add eggs, and celery and onion mixture to the mixture.
- Add the bread cubes to the pan used for cooking celery and onion mixture, along with some milk to moisten the bread. Stir and cook a little.
- Add the bread to the potatoes and top up with more seasoning to taste.
- Spoon the mixture in a baking dish, greased with butter, and bake at 400 °F for one hour until golden brown.