Pennsylvania Dutch Stuffing is like the love child of Thanksgiving mashed potatoes and the breadbasket, a no-holds-barred carb fest that’s as ubiquitous on Pennsylvania Dutch holiday tables as the turkey or ham itself. It’s a brilliant way to use up leftover mashed potatoes, or make a fresh batch to bring a bit of local flavor to your next family meal! This recipe comes to us from local food writer Mike Madaio, who took a deep-dive into the foodways of mid-19th century German immigrants in Berks County, PA, in his new book, Lost Mount Penn: Wineries, Railroads and Resorts of Reading. The book also explores the culture that sprung up around Reading, PA as it emerged as one of the top summer resort destinations in the country. Find this recipe and more in the book, released on November 18, 2019.
|Prep Time||Cook Time||Total Time|
|10 min||45 min||55 min|
- 6 potatoes, peeled and quartered
- 6 tablespoons butter, divided
- 1 egg, beaten
- 1/4 to 1/2 cup whole PA milk
- 1/2 teaspoon paprika
- Salt and pepper
- 1 onion, chopped
- 1 stalk celery, diced
- 1 tablespoon fresh parsley, chopped
- 3 slices country bread, cubed
- Preheat over to 350°F. Boil potatoes until tender, drain and mash. Mix in 2 tablespoons butter and egg. Mix in milk, 1 tablespoon at a time, until potatoes are smooth and creamy. Season with paprika, salt and pepper to taste.
- Melt 2 tablespoons butter in large, high-sided, oven-safe pan over medium heat. Add onion and celery and cook until tender. Add bread cubes and toast lightly. Add parsley and salt and pepper to taste and cook until tender. Mix in potatoes.
- Spread into even layer and dot with cubes of remaining 2 tablespoons butter. Bake until browned on top, about 30 minutes.
- Photo: Dish Works
- Recipe: Mike Madaio