Dutch Potato Stuffing
3 lbs. chopped onions
3 stalks chopped celery
5 lb. cooked potatoes
1 regular size loaf of white bread
3/4 loaf of Pepperidge Farm bread
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.