This is my grandmother’s recipe for potato and bread stuffing that we eat every year on the holidays. It is a childhood favorite recipe and passed down tried and true staple of the Pennsylvania Dutch. After all these years, I think I have perfected this wonderful recipe to share, from my family to yours!

It would not be a complete holiday dinner without this potato and bread stuffing recipe. This is a recipe that was passed down to me by my late grandmother, and one that my family had been making for many generations before her. It’s a tried and true staple for the Pennsylvania Dutch.

In this traditional dish, mashed potatoes and regular bread stuffing come together as one delicious and comforting meal. With potato and bread filling, it’s all the things you love about mashed potatoes, and the comfort the seasonings of traditional stuffing brings into one harmonious bite.

I finally have perfected this recipe for potato and bread filling and am sharing it with the world to hold tight onto our family-loved recipe. Get ready, because this is about to become your new favorite holiday side!

why your whole family will love potato and bread stuffing

  • Simple Ingredients
  • Crowd-Pleasing Side Dish
  • Kid Friendly
  • Old-Fashioned Holiday Staple
  • Irresistible Flavor

ingredients

To make family-style potato and bread stuffing recipe, you’ll need a few ingredients that you can get at almost any grocery store or even online!

Here’s what we are working with:

  • potatoes – any kind, we use russet potatoes for their mild flavor and creamy texture
  • butter
  • milk
  • chicken stock
  • celery
  • onion
  • parsley
  • poultry seasoning or celery salt
  • salt
  • pepper
  • toasted white or potato bread
  • eggs

how to make pa dutch potato and bread filling

Boil potatoes in a large pot until tender; about 20 minutes and drain.

Place back into the pot and mash with 4 tablespoons butter, milk, and chicken stock.

While potatoes are cooking, in a large skillet over medium-high heat, melt 3/4 cup butter (1 1/2 sticks); add in chopped celery, onion and parsley; sauté until tender, about 10 minutes.

Add poultry seasoning, salt, and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.

Remove from the heat and fold into the mashed potato mixture and the beaten eggs; stir everything together until well combined.

Pour into a prepared baking dish. Bake at 350 degrees for 25 minutes. Turn on broiler and continue to cook until it begins lightly browning on top; 2-3 minutes. Serve.

I hope you enjoy this recipe as much as we do. It’s definitely one of those recipes worth saving. There’s nothing better than having a tried and true family passed down recipe on the table.

Please leave us a star review and comment if you make this delicious, family potato and bread stuffing recipe.

If you have any questions or comments, feel free leave them below. I answer every single question as quickly as I can.

Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!

ENJOY!

pa dutch potato and bread filling in a white baking dish

Better Than Grandma’s PA Dutch Potato and Bread Stuffing

  • SFSugar Free
  • VGVegetarian
5 from 1 vote
This is my grandmother’s recipe for potato and bread stuffing that we eat every year on Thanksgiving and Christmas. It is a childhood favorite recipe and passed down tried and true staple of the Pennsylvania Dutch. After all these years, I think I have perfected this wonderful recipe to share, from my family to yours!
Servings: 12 people
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

Ingredients 

  • 4½ lbs potatoes, peeled and cubed
  • 4 tbs salted butter
  • 1 cup milk
  • ½ cup chicken stock
  • ¾ cup salted butter
  • 3 cups celery, chopped
  • 1 large sweet onion, chopped
  • ¼ cup fresh parsley leaves, chopped
  • ½ tsp poultry seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • 8 slices toasted white bread, cut into cubes
  • 3 large eggs, beaten

Instructions 

  • Boil potatoes in a large pot until tender; about 20 minutes and drain. Place back into the pot and mash with 4 tablespoons butter, milk, and chicken stock.
  • While potatoes are cooking, in a large skillet over medium-high heat, melt 3/4 cup butter (1 1/2 sticks); add in chopped celery, onion and parsley; sauté until tender, about 10 minutes.
  • Add poultry seasoning, salt, and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
  • Remove from the heat and fold into the mashed potato mixture and the beaten eggs; stir everything together until well combined.
  • Pour into a prepared baking dish. Bake at 350 degrees for 25 minutes. Turn on the broiler and continue to cook until it begins lightly browning on top; 2-3 minutes. Serve.

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