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Mennonite Firehouse Turkey Filling/Stuffing
Firehouse Filling History
My grandmother and her friends made this filling for special meals served in their local fire hall. The original served 100. The ladies wanted to make a smaller portion of this recipe for their families but they agreed that cutting the recipe down didn't taste the same as the original. For literally years they tried different variations until one finally came up with this recipe which all if the ladies agreed tasted the same as the original recipe. My grandmother and her friends decided not to share this recipe with those outside their group. It was a coveted recipe in their town. After my grandmother passed away some of the older ladies in town asked my mother if she would share the recipe with them. My mother was willing to share and now I share this recipe with you. This filling is too delicious to end with my grandmother and her friends. Unfortunately the original recipe which served 100 is lost.
One of the Recipe Creators
- 5 Potatoes
- 2 sticks Butter
- 1/2 cup Finely chopped celery
- 1/3 cup Finely chopped onion
- 13 oz Soft bread cubes
- 1/3 cup Fresh chopped parsley
- 3 Eggs
- 1 tablespoon Salt
- 1 tablespoon Sugar
- 1/2 teaspoon Pepper
- 1/2 quart Milk
- Preheat oven to 350°
- Peel and boil potatoes. When soft remove from water and mash. Set aside.
- In a saucepan (on low) melt 1/2 stick of butter. Add celery and onion and fry until vegetables are soft.
- Hand mix bread cubes and parsley in a large mixing bowl. Add mashed potatoes, celery, and onions.
- In a separate bowl beat eggs, salt, sugar, and pepper together. Add to mixture above.
- Slowly add milk until bread is soaking wet and sticking together.
- Butter a 2 qt. casserole with one stick butter. Put mixture into casserole. Top with 3 pats of butter.
- Bake in preheated oven for 1 hour.
© 2013 HeatherH104