The saffron is also key to the yellow color of this particular stuffing.
Make sure when making this that the stuffing is wet enough. Everyone has their own preference when making stuffing but this one is best moist.
3 medium potatoes, boiled, peeled and mashed
1 1/2 c milk
3 cups bread, cubed and dried
1 medium onion, chopped
1 cup celery, diced
2 Tbsp butter
1/2 cup fresh parsley, chopped
pinch of saffron, crushed and allowed to soak in 1/4 cup warm water
In a hot pan melt the butter and saute the chopped onion and celery
In a separate bowl mix the eggs with the milk
In a very large bowl measure in the dried bread cubes
Toss the sauteed onion and celery with the bread cubes
Add the mashed potatoes, and egg and milk mixture
Add the parsley and the saffron water
With a spatula fold everything together till the bread cubes are all wet
Pour into a buttered 2 quart casserole dish
Bake 350F for 45 min to an hour or until lightly browned and puffed
*All of the ingredients can be mixed the day before and held covered in the refrigerator overnight to be baked the next day.
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