Instead of a traditional bread stuffing, many of the Pennsylvania Dutch filled their turkeys with a rich and buttery bread and potato mixture. My husband’s grandmother and mother never measured the ingredients, but were kind enough to estimate the quantities and let me shadow them a few times over the years. Because of its popularity in our family, we not only stuff the turkey with potato filling, but serve it as a side in a large casserole, baked to perfection. The filling provides a wonderful accompaniment to poultry, is brilliant left over, and can be made a day ahead of time or even frozen. To top it off, using this recipe means that you don’t have to prepare both potatoes and stuffing on the same day—the Pennsylvania Dutch managed to beautifully marry the two.
Boil potatoes in a large boiling pot for approximately 20 minutes, or until you can easily stick them with a fork.
Meanwhile, in a separate frying pan, melt butter and add chopped onions. Cook over medium heat for approximately 10 minutes, or until onions are tender and translucent. Set aside.
Drain water from potatoes; return potatoes to pot to mash. (For a chunkier texture, use a potato masher; for a fine texture, use a hand mixer, which I prefer.) To the potatoes, fold in cooked onion, broken bread pieces, eggs, parsley, salt, and pepper. If too dry or stiff, add enough milk to create a light, creamy texture. Place in greased baking dish, dot with remainder of butter, and bake uncovered at 400 degrees for approximately one hour or until golden brown.