(Shared recipe submitted by Gail.)
Gail writes: "My father's grandmother, born in Bucks County, introduced us to this recipe and it has been a family favorite since."
With a spoon, beat together the flour, salt, milk and eggs until well mixed and like pancake batter. Add the onion, potatoes, parsley, celery seed and spices; mix well.
Place 1/4 cup oil in iron or nonstick skillet over medium heat. When skillet is warm pour in batter and when bottom is brown stir with pancake turner and keep chopping. As it browns turn and chop until all is brown small chunks. Put in casserole and put just enough milk or chicken broth in mixture until liquid is just able to be seen. Leave set until it is all absorbed. Then put in bird or put in preheated oven and bake. Bake in casserole 1 hour at 350° F.
Disclaimer: This recipe was submitted by a contributor and has not been tested by TerisKitchen.com.
This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.