This potato stuffing is a hearty holiday side dish loaded with potatoes and perfectly seasoned bread in every bite! Stovetop ain't got nothin' on this! 😉
Guys, it's the holiday season!! Time to stuff our faces full of carbs while simultaneously reassuring ourselves and everyone around us that healthy eating starts January 1st! 🙂
This dish is by far the carbiest of all of the carby dishes I've made. I mean it's called potato stuffing. Potato.... Stuffing.... That is carbs loaded with more carbs because the first batch of carbs wasn't enough on its own. And if you've never put potatoes in your stuffing you're missing out on a whole new level of comfort food!
I initially made this dish because I found it on Pinterest with the title of "Amish Potato Bread Stuffing." I was searching for a homemade stuffing recipe and I whole heartedly adore Amish cooking (and potatoes) so I figured this one would be perfect!
My family seems to agree on this stuffing perfection because they request that I make it for every holiday dinner! After a few times of making it I have tweaked the recipe a bit to suit our preferences so it is now ready to be shared with all you lovely carbo-holics.
You can find the original recipe at the bottom of this post. I chose to double the recipe since I mainly make this for holiday family dinners, and it makes the perfect amount for us to have for dinner plus some leftovers (recipe makes a 9x13 pan). I also cut down the potatoes and onion, as we found them to be a little overpowering the first time around. Cook as you see fit for your taste buds! 🙂
POTATO STUFFING
Before we even begin this recipe, I'd recommend you make sure you cut 8 slices of whole grain bread into ½ inch cubes and place onto a baking sheet. Leave exposed to air for 1-2 days to slightly harden. This will help prevent the stuffing from being too soggy!
When you're ready to start the stuffing, begin by boiling 5 medium Russet potatoes in their skin. After a few rounds of burnt fingertips trying to peel these too quickly post-boil, I had to do some research to find out if this was absolutely necessary. What I learned is that boiling potatoes in their skin retains their nutrients and flavor better than peeling prior to boiling. What I also learned (and what likely applies more in this case) is that the peel acts as a water barrier to prevent the potatoes from becoming too mushy.
You want to have nice clumps of potato in the stuffing, not a weird, mushy, puréed mess! This is also the technique you use for making potato salad to ensure the potatoes stay in cute little cubes! Or so I've learned. I'm no Julia Child and never attended culinary school but this is what I have learned from the inter webs! So it must be true. Anyhoo....I shall continue to boil with skin ON for this dish!
This is where we start multitasking: while the potatoes are enjoying their cozy, starchy hot tub, heat a skillet over low heat and add in 2 tablespoon of vegetable oil. Once hot, add in 1 C of chopped white onion (about 1 medium onion) and 2 C chopped celery (about 1 bunch). Sauté until celery is tender and onion is slightly browned.
While you're waiting for the skillet to warm up, place the bread cubes into a large bowl and cover with 1 ½ C of whole milk. You can also finely chop 2 cups of parsley (about a whole bundle).
Preheat your oven to 350 degrees and grease a 9x13 baking dish. Grease it real good. No one likes hard, crusty stuffing! 😛
Once the potatoes are cooked (easily stabbed with a fork) remove them and let them cool enough to peel. Place the peeled potatoes in a large bowl then mash with ½ C of whole milk.
Once all of the ingredients are ready, add the onion and celery into the bowl of potatoes with milk. Then add in the milk soaked bread, parsley (I always save a bit to put on top for the pretty factor), 4 teaspoon of seasoning salt, and lots of pepper. Stir together and add to your greased pan.
Top with some extra parsley and a little extra salt and pepper, then bake for 50-60 minutes, or until the top is a golden brown. Allow to cool slightly to set up then serve.
Enjoy!! And don't be scared of leftovers, they heat up perfectly and are the best cure for all of those holiday hangovers! 😉
If you're looking for more Holiday dinner recipes, try out these indulgent Rosemary and Blue Cheese Mashed Potatoes or these surprisingly addicting Brussels Sprouts with Bacon and Blue Cheese! And if you're feeling real fancy, serve this super popular Smoked Mac and Cheese!
PrintRecipe Card
Potato Stuffing
- Prep Time: 30 mins
- Cook Time: 60 mins
- Total Time: 1 hour 30 mins
- Yield: 12 servings 1x
- Category: Side Dish, Holiday
- Method: Baked
- Cuisine: American
Description
A hearty holiday side dish loaded with potatoes and perfectly seasoned bread in every bite!
Ingredients
- 5 Russet potatoes
- 2 Tbsp vegetable oil
- 1 C chopped onion (about 1 medium onion)
- 2 C chopped celery (about 1 bunch)
- 8 slices whole-grain bread (**See notes)
- 2 C whole milk
- 2 C finely chopped parsley (about 1 bundle)
- 4 tsp seasoning salt
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Start by boiling 5 medium Russet potatoes in their skin.
- Heat a large skillet over low heat and add in 2 tablespoon of vegetable oil. Once hot, add in 1 chopped onion and 1 chopped bunch of celery and sauté until celery is tender and onion is slightly browned.
- While you're waiting for the skillet to warm up, place dried out bread cubes into a large bowl and cover with 1 ½ C of whole milk.
- Finely chop 2 C of parsley (about 1 bundle).
- Preheat your oven to 350 degrees and grease a 9x13 baking dish really well.
- Once the potatoes are cooked (easily stabbed with a fork) remove them and let them cool enough to peel. Place the peeled potatoes in a large bowl then mash with ½ C of whole milk.
- Once all of the ingredients are ready, add the onion and celery into the bowl of potatoes with milk. Then add in the milk soaked bread, parsley (I always save a bit to put on top for the pretty factor), 4 teaspoon seasoning salt and lots of fresh black pepper. Stir together and add to your greased pan.
- Top with some extra parsley, and a little extra salt and pepper, then cook for 50-60 minutes, or until the top is golden brown.
- Allow to cool slightly to set up then serve.
- Enjoy!
Notes
Cut the 8 slices of bread into ½ inch cubes and place onto a baking sheet. Leave exposed to air for 1-2 days to slightly harden. This will help prevent the stuffing from being too soggy!
Keywords: amish potato stuffing, Thanksgiving side dish, Holiday dressing, unique stuffing,
**Recipe from Amish 365
What do you think? Did this recipe make the cut for you or did it crumble? What would you do differently? Leave a comment below! 🙂
PS: Since I want my blog to be about learning and improving, I wanted to include one of my original images, next to an updated image. Thank you to the Pinch of Yum Food Photography Ebook for these lessons!
Leave a Reply