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Classic Amish Potato-Bread Stuffing

Classic Amish Potato-Bread Stuffing

A Pennsylvania Dutch holiday tradition!
Course Side Dish
Cuisine American, Amish, Pennsylvania Dutch


  • 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


  • 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.
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