Amish Mashed Potato Stuffing Recipe Is What's for Thanksgiving (8 Ingredients) by Donna John
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It's time to plan our Thanksgiving menus. Are you team mashed potatoes or stuffing at Thanksgiving? It doesn't matter! This Amish mashed potato stuffing recipe – also called Amish potato filling – is the best of both worlds.
This Amish recipe is mashed potatoes and bread stuffing in one dish. It is absolutely delicious. And it's really easy to make. Here is your shopping list for this Amish mashed potato stuffing: onion, celery (check out the health benefits of celery), butter, bread, mashed potatoes, eggs, dried sage and dried parsley. Simple ingredients that create a delicious side dish for that holiday turkey or that baked chicken any time of the year.
I made mashed potatoes by boiling Yukon gold potatoes in salted water. After mashing them I added salt, pepper and a splash of cream to loosen them up.
Move over cornbread stuffing and bread stuffing, this may be the best bite this holiday season.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
- 1 onion, chopped
- 4 ribs celery, chopped
- 6 tablespoons butter
- 4 slices sandwich bread, torn into pieces
- 3 cups cooked mashed potatoes
- 1 egg
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried parsley
Here's how to make it:
- Melt the butter in a pan. Add the onions and celery and cook until soft, about 5 minutes.
- Add the bread pieces and cook about 2 minutes more.
- Add the bread mixture, mashed potatoes, egg, sage and parsley. Season with salt and pepper.
- Mix well.
- Pour the mixture into a buttered baking dish.
- Bake in a preheated 350-degree F oven for about 40 to 45 minutes or until the top is lightly browned and crispy. Serve. This recipe could easily be doubled and cooked in a 13x9-inch baking pan. Store the potato stuffing in an airtight container in the fridge and reheat in the microwave.
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I'd definitely drown (or drizzle, if you're the restrained type) this with gravy. I mean - if it was mashed potatoes, you'd use gravy, right? And if was a straight up dressing, you'd perhaps drizzle it with some gravy, too? If you like gravy, I say, go for it!
The only thing I see NOT being happy are my waist, and hips, and...lol