Pass the Filling Please

My parents grew up in eastern Pennsylvania so a Thanksgiving favorite is filling. It is similar to stuffing but also includes potatoes. If you like perogies, you’ll love filling. Filling is something I make the night before Thanksgiving.

Ingredients:

1 head of celery
1 medium yellow onion
2 sticks of butter
5 pounds of potatoes
6 slices of bread
poultry seasoning
salt
pepper 

Peel and boil potatoes until soft. Dice celery, sauté in a pan until soft with 1 stick of butter. Dice onion, sauté in a pan until soft with 1 stick of butter. Rip bread slices into small chunks. Using a potato masher mash potatoes and add celery, onions, and bread. Add poultry seasoning, salt and pepper to taste. Store filling in the refrigerator overnight in an oven safe casserole dish. Heat the filling while cooking the turkey in a 350 degree oven. I often put the filling in the oven about two hours before dinner is served. It is important to stir it from time to time to prevent the edges from burning.

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