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Okay, this is the first of two recipes this week that if you are going gluten-free, well, you won't want to try this Classic Amish Potato-Bread Stuffing. But if you are like me and can tank up on gluten, then this stuffing is for you. Potato and bread is a combination that might seem a bit starchy and odd, but, it works in this recipe. Combine it with the onion, celery, and parsley and you have yourself a winner.
Classic Amish Potato-Bread Stuffing is, in many ways, a "Great Depression stuffing." The Amish were hit hard by the Great Depression of the 1930s and, really, spent decades after that living frugally and thriftily. The Great Depression caused a "Great Reorienting" among the Amish, a return to their simple roots. Jobs were scarce for the Amish during that time and that meant money and food could be even more scarce.
This recipe could be scratched out from homegrown potatoes and freshly baked bread, or using bread that was just a bit past its prime. Either can be used. Notice there are no canned soups, processed ingredients, it's all basically just home-sourced stuff.
You could add some more spices to this if you like: rosemary, thyme, or perhaps oregano for a hint of "pizza bread" flavoring. You really do season it well. This is an old Pennsylvania Dutch concoction, there are other potato bread stuffing recipes out there that just use "potato bread", but this recipe actually uses potatoes and bread!
Many Amish grow their own potatoes and bake their own bread, so this recipe is a natural stuffing recipe.
Mash the potatoes with milk. For the richest, most authentic taste, use whole milk if you can. Otherwise, you won't hurt the recipe by using 2 percent or skim in a pinch.
Use fresh or slightly stale cubed bread. We recommend a nice multigrain bread, but you can use whatever you have on hand.
Celery and onion add some crunch and color to the dish. You don't want to skimp on these ingredients.
🍲 Classic Amish Potato Bread Stuffing
- 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 back pepper to taste.
📋 Instructions
- 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 ½ cup of the milk.
- Cut the bread into ½-inch diced pieces.
- 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.
🍲 More Amish Stuffing Recipes
Grandma's Best Thanksgiving Stuffing
Church Committee's Chicken Stuffing Casserole
🖨️ Full Recipe
Classic Amish Potato-Bread Stuffing
Ingredients
- 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 cup finely-chopped fresh parsley
- 2 teaspoons seasoning salt
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 350 degrees and cook potatoes.
- Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl.
- Coarsely mash the potatoes with ½ cup of the milk.
- Cut the bread into ½-inch diced cubes
- 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.
Winifred Jones
Hello, as an child of the 50’s in Australia I was fascinated by the grocery items we heard about on tv from USA (we only had tv 1956 here) and the shows I watched, talked about Miracle whip, ranch dressing, Twinkies, Hershey bars etc. much more interesting than our rather bland products (was it because we were settled by the British?) thanks Kevin for your postcards/letters. Pixie Winifred
Kevin Williams
Thanks, Pixie, for reading my musings Down Under. At least you have vegemite, we don't have that here!
Jude
What makes you think those of us with Celiac that must eat gluten free can't make this stuffing recipe? Have you not heard of gluten free bread? 3 family members have Celiac. We enjoy our gluten free breads when called for in recipes. Hope this helps you to expand your knowledge. Happy Thanksgiving from a gluten free bread stuffing maker!
Kevin Williams
Good point, yes, I completely forgot about gluten-free bread, thank you for pointing that out!