Amish Potato Bread Stuffing Recipe

• 5 med potatoes - (to 6) cooked, or possibly microwaved in their skins
• 1 c. low-fat lowfat milk or possibly soymilk
• 4 x average slices whole-grain bread
• 1 1/2 Tbsp. light extra virgin olive oil
• 1 c. minced onion
• 1 c. minced celery
• 1/4 c. finely-minced fresh parsley
• 2 tsp Mrs. Dash (or possibly other salt-free herb-and-spice seasoning mix) Salt to taste Freshly-grnd black pepper to taste

1. Preheat the oven to 350 degrees.
2. Once the cooked potatoes are cold sufficient to handle, peel them and place them in a large mixing bowl.
3. Coarsely mash the potatoes with 1/2 c. of the lowfat milk or possibly soymilk.
4. Cut the bread into 1/2-inch dice.
5. Place them in a small mixing bowl and pour the remaining lowfat milk over them.
6. Soak for several min.
7. In the meantime, heat the oil in a medium-sized skillet.
8. Add in the onion and celery and saute/fry over low heat till the onion is lightly browned and the celery is tender.
9. Combine the onion and celery mix with the mashed potatoes in the large mixing bowl.
10. Stir in the soaked bread, parsley, and seasoning mix.
11. Season to taste with salt and lots of pepper.
12. Pour the mix into a well-oiled, 2-qt baking dish.
13. Bake for 50 to 60 min, or possibly till the top is a crusty golden.
14. This recipe yields 6 servings.
15. Description: "This hearty stuffing recalls Thanksgivings of days gone by.
16. You need not stuff it into anything, but simply enjoy it as a side dish."

potatoes, lowfat lowfat milk, average, light extra virgin olive oil, onion, celery, parsley, salt

Taken from cookeatshare.com/recipes/amish-potato-bread-stuffing-64913 (may not work)