Dutch Potato Stuffing




3 lbs. chopped onions

3 stalks chopped celery

5 lb. cooked potatoes

butter only

1 regular size loaf of white bread

3/4 loaf of Pepperidge Farm bread

warm milk

Break the breads into small pieces and place in a very large

container for mixing. Set aside.

Saute the onions and celery together. Set aside. Mash the potatoes

with butter only. Add the onions and celery with the potatoes. Then

add the potatoes to the breads and mix. Moisten with some warm milk,

not too much, you do not want it to be on the runny side. Bake at

350 until done. Start checking after 45 minutes cooking time.