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• 16 qt pot filled with peeled yellow potatoes, cubed
• 1 large loaf of stale bread torn into small pieces
• 1 large onion diced
• 2 stalks celery diced
• 1 stick of butter
• 5 eggs, beaten
• fresh parsley or quality dried parsley
• salt and black pepper

1. Boil potatoes until very tender. While potatoes are boiling, melt butter. Sauté celery first, adding onion second. Mash potatoes in the water they were cooked in with a hand masher, if possible (some small lumps are good!). Allow mashed potatoes to cool.
2. Next add celery and onion to mashed potatoes. In order to avoid cooking eggs, slowly stir small amounts of mashed potatoes into beaten eggs. Once eggs are blended with some potatoes, add to rest of mashed potatoes.
3. Lastly, stir in bread cubes and season with salt, pepper and parsley. Final mixture should be very moist. If not, add milk. Place in oven proof baking pans and bake covered at 350° for 45min to 1 hr. For last 15 minutes of baking, remove cover to brown.

This is a large recipe. Our family always makes extra filling and freezes unbaked pans for other meals. (Thaw and bake as above.)

Wine Suggestion: Stone Cellar Riesling or semi- dry Riesling