Better Than Grandma’s PA Dutch Potato and Bread Stuffing
- SFSugar Free
- VGVegetarian
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!
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.