Mashed Potato Stuffing Recipe
Mashed Potato Stuffing, also known as Pennsylvania Dutch potato filling or Amish stuffing, is a savory side dish that's perfect for Thanksgiving and throughout the holiday season.
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Servings: 6
Ingredients
- 3 cups Italian white bread cubed into 1-inch pieces
- 3 tablespoons butter
- 1 medium onion finely chopped
- 1 cup celery finely chopped
- 1 tablespoon fresh sage finely chopped
- 1 tablespoon fresh parsley chopped
- 1 teaspoon fresh thyme leaves optional, for extra depth
- 3 cups mashed potatoes homemade or prepared instant, slightly thicker than usual
- 2 tablespoons butter melted
- ½ cup vegetarian chicken-style broth or vegetable broth
- kosher salt and ground black pepper to taste
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spray an 8x8-inch baking dish with non-stick cooking spray.
- Spread bread cubes on a baking sheet in a single layer. Toast for 10 minutes, until dry and lightly golden. Set aside.
- Set a large skillet over medium heat and add 3 tablespoons of butter. When the butter is melted, add the onion and celery. Cook for 3 minutes, stirring frequently, until softened.
- Stir in sage, parsley, and thyme and cook 1 minute. Remove from heat.
- In a large bowl, gently stir together the prepared mashed potatoes, toasted bread cubes, and sautéed vegetables. Add the 2 tablespoons of melted butter. Drizzle in broth a little at a time, stirring gently, until mixture is moist but not soggy. Adjust seasoning to taste with salt and black pepper.
- Transfer to the prepared baking dish. Bake at 350°F, uncovered, for 45–55 minutes, until the top is crisp and golden.
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