• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • Blog
  • Contact

Brooklyn Farm Girl

Cooking And Gardening in NYC

PopularPolish Cabbage Rolls
let's be friends
join my free recipe club!
  • New? Start Here
  • recipes
    • Course
      • Breakfast
      • Dessert
      • Dinner
      • Drinks
      • Snacks
    • Type
      • 30 Minute Meals
      • Breads
      • Budget
      • Canning
      • Casseroles
      • Cheesy
      • Cookies
      • Dips
      • Donuts
      • Holidays
      • Husband Favorites
      • Instant Pot
      • Keto
      • Kid Friendly
      • Muffins
      • Pasta
      • Potluck
      • Salads
      • Slow Cooker
      • Smoothies
      • Sneaky Vegetables
      • Soups
      • Sprinkles
    • Meat
      • Beef
      • Chicken
      • Pork
      • Turkey
      • Vegetarian
    • Cuisine
      • Chinese
      • Italian
      • Mexican
      • Pennsylvania Dutch
      • Vegetarian
  • Vegetable Index
  • Urban Gardening
    • Let’s Harvest
    • Tutorials
    • Garden Recipes
    • General Updates
    • Storing & Freezing
    • Seed Calendar
    • Compost in Brooklyn
  • About Me
    • About Pamela
    • Our Garden
  • Life & motherhood
    • Journal
    • Motherhood
    • Our Upstate Adventure
    • Cats, Cats, Cats
    • Crafts
  • Videos
  • PopularPolish Cabbage Rolls
Home Casseroles

Amish Potato Stuffing

1 hour
celeryonion
Posted:8/21/21
Updated:9/28/21
Jump to Recipe

Make your Thanksgiving dinner extra comforting with this Amish Potato Stuffing Recipe. The savory bites of mashed potatoes, breadcrumbs, sauteed veggies, and sage make this side dish a must-have at holiday meals.

potato stuffing with a browned top in baking dish on table.

Mashed potato stuffing for Thanksgiving

Prepare to be hit with a surge of nostalgia because this potato stuffing has everything you love about a classic stuffing recipe but with an authentic Amish twist!

Layers of sage, celery, mashed potatoes, and breadcrumbs bake together to create this savory Amish Potato Stuffing Recipe. Layered with gravy on top, this stuffing recipe is a must-have when serving a loaded Thanksgiving or holiday dinner to family and friends. Don’t forget the Juicy Turkey, Green Bean Casserole, Cheese Brussels Sprouts and Pumpkin Dinner Rolls on the side!

I first discovered Amish stuffing as I was exploring the many weekend markets in Pennsylvania growing up. There are always Amish stands outside of these markets, usually selling irresistible goodies like discounted produce, meat, and delectable chicken breasts stuffed with potato stuffing. This quickly became my new favorite meal and I knew I had to recreate it at home!

My #1 tip when making this recipe is: don’t skip the sage! Yes, the mashed potatoes, whole wheat breadcrumbs, and sauteed veggies are delicious together but dried sage takes the mixture to an entirely different level. It’s super important for flavor and balance, plus it will fill your whole house with the savory smells of Thanksgiving.

baked potato stuffing in white casserole dish.

Potato stuffing vs. traditional Thanksgiving stuffing

This recipe varies slightly from a traditional Thanksgiving stuffing recipe. You’ll usually only find breadcrumbs seasoned with chicken stock, eggs, celery, and herbs in the traditional version.

The alternative is a popular choice in Pennsylvania Dutch country that adds creamy mashed potatoes into what would have been traditional stuffing. Potato stuffing doesn’t need to be made with eggs or broth because it’s already moist and holds together really well. The finished result is creamy and savory, and pairs so well with gravy!

How to make Amish potato stuffing from scratch

This quick and easy stuffing recipe is a great make ahead meal and a must-have for Thanksgiving dinner. It’s ready to eat after a few simple steps:

Saute the onions and celery in a large frying pan over medium high heat until they’re soft.

Take the pan off of the heat and stir in the breadcrumbs, mashed potatoes, sage, parsley, and salt and pepper.

Transfer the stuffing mixture to a prepared casserole dish.

uncooked potato stuffing in baking dish on table waiting to go into the oven.

Bake the stuffing until the top is slightly browned and crispy. Serve it next to your favorite Thanksgiving sides and enjoy!

baked amish potato stuffing in baking dish on white table.

Make ahead potato stuffing

Not only can you put this whole recipe together ahead of time, but you can even prepare some of the individual elements in advance so you never have to rush! It’s a great Thanksgiving side dish that will save you loads of time:

  • Mashed potatoes – Make your mashed potatoes up to 3 days ahead. Keep them in the fridge until you’re ready to add them to the stuffing mixture.
  • Breadcrumbs – Tear the bread into chunks and let them sit out, uncovered, in a bowl the night before making the stuffing.
  • Potato stuffing – Because this vegetarian stuffing isn’t made with eggs or meat, it stores and freezes really well days before serving. Assemble the stuffing in the casserole dish, cover it well, and store it in the fridge for 1 or 2 days or freeze it for later.

How long does leftover stuffing last?

The leftover stuffing stores well in an airtight container in the fridge for up to 5 days. Reheat them for a few minutes in the microwave or in the oven until warmed through. You can also use it in Leftover Thanksgiving Casserole.

You can also freeze the baked and cooled potato stuffing in a freezer-safe container or bag. Warm it from frozen in a 350ºF oven until heated through. Don’t let it thaw or else the bread will become soggy.

spoon filled with amish potato stuffing.

Frequently asked questions

  1. Should I bake it covered or uncovered? Bake the dressing uncovered so the top can turn slightly brown and crispy.
  2. What’s the best bread for stuffing? Fluffy day-old white or whole wheat bread is best in stuffing because it soaks up all of the flavors easily and won’t become soggy in the oven. White sandwich bread, potato bread, challah, or French bread are a few great options.
  3. What else can I add to stuffing? You can add sauteed mushrooms, spinach, kale, sausage, leftover Thanksgiving turkey, mashed sweet potatoes, leeks, or corn to this potato and breadcrumb stuffing recipe!
  4. Can I stuff it into a turkey? I prefer to bake the stuffing separately from the Thanksgiving turkey or chicken because they two require very different temperatures and cooking times in the oven. Baking the stuffing inside of turkey or chicken means the poultry can often turn out overcooked as you wait for the stuffing to finish.

More Thanksgiving stuffing recipes

  • Potato Kale Stuffing
  • Broccoli Cheese Stuffing Casserole
  • Blueberry Bread Stuffing
  • Beef Chorizo Stuffing

Pin for later:

Make your Thanksgiving dinner extra comforting with this Amish Potato Stuffing Recipe. The savory bites of mashed potatoes, breadcrumbs, sauteed veggies, and sage make this side dish a must-have at holiday meals.
  • Pinterest
  • Instagram
  • Facebook
Free Recipe Club
4.56 from 9 votes

Amish Potato Stuffing Recipe

Print
Make your Thanksgiving dinner extra comforting with this Amish Potato Stuffing Recipe. The savory bites of mashed potatoes, breadcrumbs, sauteed veggies, and sage make this side dish a must-have at holiday meals.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time 1 hour
serves 6

Ingredients

  • 1 medium onion chopped
  • 3 pieces celery chopped
  • 5 tablespoons butter
  • 4 slices whole wheat bread torn into pieces
  • 3 cups cooked mashed potatoes
  • 1/2 teaspoon dried sage
  • 1 tablespoon dried parsley
  • salt + pepper to taste

Instructions

  • Preheat oven to 350 degrees.
  • In a large frying pan, saute the onion and celery in butter over medium high heat until the vegetables are soft, about 5 minutes.
  • Remove from heat and stir in bread, mashed potatoes, sage, parsley and salt + pepper. Mix completely.
  • Spray a 9×9 baking dish with nonstick spray, and then pour the stuffing mixture into it.
  • Bake, uncovered for 50-60 minutes or until the top is slightly browned and crispy.
  • Serve and enjoy!

Video:

Nutrition Information:

Calories: 125kcal (6%)
Course:Side Dish
Cuisine:American, AMISH
Keyword:potato stuffing
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

Similar Recipes

  • Blueberry Bread Stuffing Recipe
  • Potato Kale Stuffing
  • Beef Chorizo Stuffing
  • No Mayo Potato Salad

Reader Interactions

join the free recipe club

Receive My Favorite Recipes Straight To Your Inbox!

Thank you for subscribing!

Leave a Comment Cancel reply

I love hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




  1. Diane says

    October 5, 2021 at 1:17 am

    I am going to try this. Never heard of it.
    Will bake a chicken.

    Reply
  2. Pam Laurent says

    December 26, 2020 at 8:54 am

    I liked this recipe but it seemed like it was missing something. My mom made this recipe every Christmas but I can’t seem to find her recipe. She passed away and I thought I would try and make this – this year. Her stuffing was a golden color like she used chicken broth or an egg. Hers got fluffier and had more sage spice. I’m wondering if she used poultry spice as well.

    Reply
  3. Kate says

    November 25, 2020 at 2:24 pm

    Could you assemble this the day before and then cook it the day you need it? Do you think it would turn out ok, or do you think the bread would get too mushy?

    Reply
  4. Ivan says

    November 21, 2020 at 9:43 pm

    Toast that bread first!

    Reply
  5. Trish says

    November 10, 2020 at 4:12 pm

    My boyfriend and I had two HUGE helpings of potato stuffing at Miller’s Smorgasbord in Lancaster, PA (of course!) over the weekend, and agreed that it was the best item we tried (and this is saying A LOT!) . I hope this recipe comes out even a smidge close to theirs! Thank you for giving us this recipe! Fingers crossed! Trish (the crazy bird lady!)

    Reply
  6. Julia Melatis says

    November 6, 2020 at 11:31 pm

    You don’t have an important ingredient, raw egg. Mix in a couple eggs into the potatoes before adding in the veggies and bread cubes. It gives the filling its signature puffiness. Also sauteing the bread cubes in butter at the end with the veggies until golden browned adds a level of flavor and texture. That’s how we always did it where I grew up in PA. I’m glad to see you using sage. A lot of recipes just have S&P. My mom uses poultry seasoning.

    Reply
  7. Ruth says

    August 27, 2020 at 9:44 am

    Sounds like how I make homemade stuffing (dressing), that my mom taught me to make. I don’t use mashed potatoes, but I add eggs to mine. She would have to make a double batch because my brother and I preferred to eat it before it was baked. That was before we knew it was bad to eat uncooked food with eggs in it, but we never got sick.

    Reply
  8. Lisa says

    November 24, 2019 at 9:57 pm

    Thank you Pamela. I always come back to this recipe every holiday dinner. Can’t wait to make again this week.

    Reply
    • Pamela says

      November 25, 2019 at 4:59 pm

      Glad you like this stuffing recipe! Thanks for commenting Lisa!

      Reply
  9. jaeneey says

    November 22, 2019 at 10:46 pm

    is this something that I can fry?? will it hold together??

    Reply
    • Pamela says

      November 23, 2019 at 12:54 pm

      Hey Jaenney, I’ve never fried it, always baked. I don’t see why you couldn’t though, if you give it a shot I’d love to hear how it turns out.

      Reply
      • Janet says

        November 22, 2020 at 12:41 am

        Great recipe. Thank you.

        Reply
    • Janet says

      November 22, 2020 at 12:40 am

      Jaenney, YES!!! I fry it in butter. Even better.

      Reply
  10. Carol Snell says

    November 17, 2019 at 8:13 pm

    I love, love ,LOVE potato stuffing, with a little gravy on top, yum.

    Reply
    • Pamela says

      November 17, 2019 at 8:28 pm

      It’s my favorite too Carol! 🙂

      Reply
  11. Marilyn says

    November 4, 2019 at 3:14 pm

    Instead of casserole, could I put this scrumptious concoction into a bundt pan and just make nice slices for people to grab and pour gravy over??

    Reply
    • Pamela says

      November 4, 2019 at 4:22 pm

      Hey Marilyn, you could but it might not hold a “pie slice” shape perfectly since it’s stuffing. With that said, it’s DELICIOUS so I don’t think anyone would mine if its a little crumbly. 🙂

      Reply
  12. Sandie Vizard says

    November 24, 2019 at 4:02 pm

    Can you stuff it in the tyrkey

    Reply
Older Comments

Primary Sidebar

welcome!

Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

Read More

join the free
recipe club!

Receive My Favorite Recipes Straight to Your Inbox!

Thank you for subscribing!

TOP POSTS

Half Sour Pickles

The Best Stewed Tomatoes Ever

Roasted Cherry Tomato Sauce

EASY Stuffed Pepper Casserole

Veggies
Planting
Freezing
Canning
Slow Cooker
Desserts
Casseroles
Kid Friendly
BROWSE FULL INDEX >>
Recipe Index
Vegetable Index
Follow On Facebook
Follow On Instagram
Free Recipe Club

fresh this week view all

Pumpkin Dump Cake

Easy Delicata Squash

Amish Breakfast Casserole

Peanut Butter Thumbprint Cookies

As Featured On
free recipe club!
Get weekly recipes, videos, and gardening tips to your inbox!
join the club!
EST. 2013
let's be friends
  • Recipe Index
  • Veggie Index
  • Urban Gardening
  • Web Stories
Back To Top
© 2022 - All Rights Reserved
  • Privacy Policy & Terms
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

join the recipe club!

Receive My Favorite Recipes Straight to Your Inbox!

Thank you for subscribing!

10.8K shares