It’s no secret among the folks in my tight circle that I’m not a huge Thanksgiving fan.
Sure, I’m thankful for all that is good. And I enjoy being in the company of (some) family. But … turkey? Yeah… You’re more than welcome to eat my portion. And green bean casserole? Oh, my.
Leave it to an old friend to force me into the Thanksgiving spirit.
About a month ago, my friend Deanna Samaan — proprietor of Seduction in the Kitchen — challenged me to make a Thanksgiving side from her neck of the woods. She’s a Pennsylvania native and, little did she know, I’m a lover of all things Pennsylvania Dutch — or Amish. Unlike previous challenges around these parts, Dee rolled out the red carpet for me and sent a recipe. And fortunately, I’d never seen anything like it.
I’m not sure how Amish Potato Filling gets its name. Though it has the makings of a classic stuffing or dressing, it doesn’t fill anything … except one’s belly. And, as it turned out, this old school recipe was just what we needed to make it feel old school at the Jimmy Rockford.
Despite the name, this recipe isn’t really a filling for anything. Serve it alongside your turkey (or chicken, or ham) in place of standard potatoes. Add a little gravy for some late-November nirvana.
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Amish Potato Filling
- 3 — Eggs
- 1½ cups — Milk
- 6 cups — Mashed potatoes, at room temperature
- 3 cups — Stale bread cubes
- ½ cup — Chopped onions
- 1 cup — Chopped celery
- ½ cup (1 stick) — Butter
- ½ cup — Chopped parsley
- ½ tsp (each) — Kosher salt and freshly ground black pepper
- ¼ tsp — Ground nutmeg
- 2 TB — butter, cubed into 8 pieces, for dotting
- 1 TB — Paprika
- Preheat oven to 350F.
- Beat the eggs with the milk and stir into the potatoes; add the bread cubes and mix well.
- Saute the onions and celery lightly in the butter, until clear but not brown; add to potato mixture.
- Add parsley, salt and pepper to taste and nutmeg.
- Mix well and spoon into greased casserole.
- Dot with butter and sprinkle with paprika.
- Bake 45 minutes to 1 hour, until top is golden.