Instructions

1. Preheat oven to 350F. In a large pot, add the cubed potatoes and add enough cold water to cover *can use stock in lieu of water. Cook until fork tender. DO NOT DRAIN!
2. Mash the potatoes in with the hot liquid. To the pot add in the bread cubes, onion, celery, parsley, and melted butter. Mix until well combined.
3. Next, add in the eggs and milk. Stir to combine. Keep stirring as you do not want it to cook/curdle the eggs. Add in the salt and pepper. The mixture should be soupy. If it is not, add more milk til soupy.
4. Place in a large buttered casserole or roaster pan. Cover and bake for ~90 minutes, stirring occasionally. If the filling begins to dry out, add more milk or stock.
5. *Optional – the last 10-15 minutes of baking, remove the cover and bake just to toast up the tops. Add more liquid if needed.
6. The mixture will be done when it’s no longer soup but more like a stuffing/dressing texture.
7. Serve immediately.