Eileen's Filling

5 medium russet potatoes, cut into 1/2 inch cubes

3 carrots, cut into small cubes

2 celery ribs, chopped

1 teaspoon parsley flakes

2 cans chicken broth

Place vegetables in chicken broth and cook until tender. Drain vegetables and save cooking liquid. Set aside.

1 large cooking onion, chopped

1 1/2 sticks butter

1 teaspoon McCormick poultry seasoning

1 large square loaf of bread, 1.4 or 1.6 ounces

Using an electric knife, cut bread into cubes. Allow cubes to become stale by placing in a tray overnight and allowing them to dry.

Melt butter in a large pan. Remove from heat and stir in poultry seasoning. Add bread cubes and onion, tossing to coat.

In a large bowl, mash the vegetables and bread cubes, adding 1 cup of reserved cooking liquid. Add more liquid if mixture seems dry.

Bake at 350 degrees covered for 45 minutes. Uncover and bake an additional 15 minutes to brown top. Allow to rest 10 minutes before serving.