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
- Start by boiling 5 medium Russet potatoes in their skin.
- 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.
- 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.
- 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 1/2 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 tsp 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.
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,