Potato Filling

This recipe came from a good friend of mine...Carrie Caldwell. Carrie came from Redding Pennsilvania, and was very particular about her recipes.... I don't know if you will find it half as good as I do with out my memories of her teaching me how to make it.... Put it is a wonderful dish for when company is coming and you need a make ahead main dish.



Peel 6 large potaoes. While they are cooking, cut up one medium onion into small pieces. Cut 3 or 4 stalks of celery, according to length, into small pieces, sprinkle with salt and let stand approx. 1 hour. Drain liquid from celery. Fry onion in 3 tablespoons shortening, stirring constantly until brown. Cut up 4 slices stale bread into small cubes. Add bread to onions and stir until saturated. When potatoes are done, drain, mash and add a 1 heaping tablespoon of butter and warm milk until moist (make on the thin side, as bread will soak up milk). Add onions, bread and celery. Salt and pepper to taste.


To Serve: warm in oven until heated through. (Can be frozen till needed, up to 1 week)