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Potato Stuffing

Potato Stuffing

  • Author: Caitlin
  • 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


A hearty holiday side dish loaded with potatoes and perfectly seasoned bread in every bite!


  • 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


  1. Start by boiling 5 medium Russet potatoes in their skin.
  2. Heat a large skillet over low heat and add in 2 Tbsp 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.
  3. While you're waiting for the skillet to warm up, place dried out bread cubes into a large bowl and cover with 1 1/2 C of whole milk.
  4. Finely chop 2 C of parsley (about 1 bundle).
  5. Preheat your oven to 350 degrees and grease a 9x13 baking dish really well.
  6. 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 1/2 C of whole milk.
  7. 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 tsp seasoning salt and lots of fresh black pepper. Stir together and add to your greased pan.
  8. 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.
  9. Allow to cool slightly to set up then serve.
  10. Enjoy!


Cut the 8 slices of bread into 1/2 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,

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