A delicious potato stuffing recipe, just like the Amish make it in Pennsylvania Dutch country. You’ll love how easy and authentic this Amish Potato Stuffing is!
When I was a kid we would always hit up the weekend markets. These markets were a mixture of flea markets outside with regular food vendors inside. I come from near Amish country in Pennsylvania so on the way there it wouldn’t be strange to pass a horse and buggy going by.
Once at the auction first you would browse the treasures outside ($2 rainbow ceramic pie pan!) while working up a appetite. Next stop would be the Amish stands outside where you could buy fruits and vegetables at discounted prices (hello 4 for $1 corn on the cobs).
Finally you’d go inside and grab lunch or head to the butcher to buy meat for dinner that week. There was a popular place inside one of these markets that sold a chicken breast stuffed with potato stuffing.
Not only was it stuffed with it but it was also laying on a bed of it. It was one of my favorite meals. We would buy a couple to eat throughout the week but as soon as we got home mom or dad would make me one right away.
Last week I was craving that potato stuffing so I made a batch of it and boy (and girl) was it delicious. As soon as I mixed everything into the saucepan, the smell of nostalgia hit me. Isn’t it amazing how sensitive we are to smell and how just a little whiff of something can make us recall memories so quickly?
That’s what happened with this potato stuffing. I was in my kitchen in Brooklyn, but in my mind I was a kid being served by mom and dad back in Pennsylvania.
I served this Amish Potato Stuffing alongside some chicken and it was the perfect meal. The stuffing is so easy to make that I ask next time you are craving it, skip the boxed stuff and make this. You’re going to fall in love and that’s what I want you to do!
Potato Stuffing Ingredients
- onion (chopped)
- celery (chopped)
- whole wheat bread
- mashed potatoes
- dried sage
- dried parsley
- salt + pepper
The Best Thanksgiving Stuffing
You need some nice celery stalks for this stuffing.
Besides celery, you’ll want to chop up a onion and then saute it with some butter in a pan on the stove. It’s that easy.
What I love is that right outside that frame of this picture this is what’s happening. Goblin is sleeping, dreaming of potato stuffing.
You can tear up your bread or use a knife to do it quickly. You can use white bread if you want, but I use whole wheat because that’s all we ever buy.
You’ll also need 3 cups cooked mashed potatoes. You can go the long and delicious route of peeling potatoes, boiling them and making homemade mashed potatoes. Or you can be like me and make instant mashed potatoes and be done with it in 5 minutes.
I really want to stress how important the sage is in this recipe. You don’t need much of it, but sage is what gives stuffing that special taste. Please make sure you include it for this stuffing!
Now get your oven preheated and grease up your casserole dish. Throw this dish in for 50-60 minutes.
Now grab a spoon and start serving. Or you can grab a small spoon and take a test bite.. you know, for quality assurance. 😉
Thanksgiving Stuffing Recipe
And of course, this makes the best Thanksgiving Day Stuffing! It’s a tradition for my family to have this on the Thanksgiving table every year!
Looking for more stuffing recipes?
Blueberry Thanksgiving Stuffing
Amish Potato Stuffing Recipe
A delicious potato stuffing recipe, just like the Amish make it in Pennsylvania Dutch country. You'll love this easy, authentic Amish Potato Stuffing.
- 1 medium onion chopped
- 3 pieces celery chopped
- 5 tablespoons butter
- 4 slices whole wheat bread torn into pieces
- 3 cups mashed potatoes cooked
- 1/2 teaspoon dried sage
- 1 tablespoon dried parsley
- salt + pepper to taste
- Preheat oven to 350 degrees.
- In a large pot, saute the onion and celery in butter over medium high heat for 5 minutes.
- Remove from heat and stir in bread, potatoes, sage, parsley and salt + pepper.
- Grease a medium sized casserole dish and pour stuffing mixture into it.
- Bake, uncovered for 50-60 minutes or until the top is slightly browned and crispy.
- Serve and enjoy!
Sage is super important in this recipe so please don't skip it!