Potato Bread Stuffing

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This is a popular stuffing recipe in Amish homes around Thanksgiving.  It’s classic Amish: easy, accessible ingredients with a wonderful melding of flavors.  The potatoes make this a heavier, more substantive stuffing, so if you’re already loaded up on mashed potatoes on your Thanksgiving table you may not want more potatoes…but if you’re like me, you can never have too many potatoes!:)

  • 5 medium potatoes; cooked in their skins
    1 cup whole milk
    4 average slices whole-grain bread
    1 tablespoon vegetable oil
    1 cup chopped onion
    1 cup chopped celery
    1 cup finely-chopped fresh parsley
    2 teaspoons seasoning salt
    Salt ; to taste
    Freshly-ground black pepper ; to taste

    DIRECTIONS: Preheat the oven to 350 degrees. Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup of the milk. Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour the remaining milk over them. Soak for several minutes. In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender. Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown. Makes 6 servings.

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