PENNSYLVANIA DUTCH STUFFING

2 eggs
2 cups milk
1 quart soft stale bread cubes
Salt and pepper
1 1/2 cups mashed potato
1 medium onion, minced
1/2 cup finely chopped celery
1/4 cup butter

Beat eggs, add milk, and pour on crumbs. Season to taste with salt and pepper. Stir in mashed potato, onion, and celery.

Melt butter in skillet, add stuffing, and cook about 10 minutes, stirring frequently.

Remove from heat, and use while still hot to stuff chicken or other poultry (do not pack tightly) or bake in a casserole dish.

Makes about 6 cups
From: Recipelink.com
Source: Magazine pullout: Stuffings, The Collector's Cookbook #10, Woman's Day magazine, November 1957