Pennsylvania Stuffing

• Mashed potatoes
• 5 lbs potatoes, washed and peeled
• milk
• butter
• salt and pepper
• Stuffing
• 2 medium onions, chopped
• 3 large celery ribs, chopped (and leaves)
• 1 cup butter, melted
• 2 eggs
• 14 ounces seasoned stuffing mix (I use Pepperidge Farm HerbSeasoned stuffing mix. You could also just use bread cubes or old bread.)
• 1 tablespoon dried parsley
• salt and pepper

1. Boil the potatoes until they're tender, then make mashed potatoes with them. (I just add milk and butter till they look right, I don't measure -- so feel free to make the mashed potatoes however you want, but make them a little bit wetter than you normally would, since they're going to be baked.).
2. While the potatoes are cooking, melt one cup of butter in a large skillet over medium high heat and saute the celery and onions until soft. (I know, it's not healthy. But it's delicious.).
3. Add most of the bag of stuffing mix to the butter, celery and onions and stir it in (Again, just estimate. I think I leave about a cup and a half of stuffing mix in the bag and use the rest). Cook over medium heat for 3-4 minutes.
4. Stir the onion, celery and stuffing mixture into the mashed potatoes.
5. Mix in 1 tablespoon dried parsley, 2 eggs, and salt and pepper to taste.
6. Pour into a LARGE greased casserole dish. (I use the stoneware from my crock pot.).
7. Cover and bake at 350 for 30 minutes. Uncover and bake for another 30-60 minutes, or until lightly browned on top.

potatoes, potatoes, milk, butter, salt, stuffing, onions, celery, butter, eggs, stuffing mix, parsley, salt

Taken from www.food.com/recipe/pennsylvania-stuffing-511266 (may not work)