The best potato stuffing there is! 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.
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!
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 goodies like discounted produce, shoofly pie, and chicken breasts stuffed with potato stuffing. This quickly became my new favorite meal and I knew I had to recreate it at home!
Layers of sage, celery, mashed potatoes, and breadcrumbs bake together to create this savory potato stuffing. This recipe is a must-have when serving a loaded Thanksgiving or holiday dinner to family and friends. Make sure to serve it next to a juicy turkey, fresh green bean casserole, dinner rolls and pumpkin cream cheese roll for dessert!
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
Saute the onions and celery in a large skillet 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.
Bake the stuffing until the top is slightly browned and crispy. Serve and enjoy!
Can I make this stuffing ahead of time?
Yes you can! Because this stuffing isn’t made with eggs or meat, it stores days before serving. Assemble the stuffing in the casserole dish, cover it well, and store it in the fridge for up to 2 day.
If you don’t want to fully prepare it ahead of time, here are some simple ways to prep the ingredients so they’re ready to go:
- Mashed potatoes – Make your mashed potatoes (my go to mashed potatoes recipe) 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.
Storing Leftover Stuffing
The leftover stuffing stores well in an airtight container in the fridge for up to 5 days. Reheat it for a few minutes in the microwave or in the oven until warmed through. You can also use it in Leftover Thanksgiving Casserole.
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Amish Potato Stuffing Recipe
PrintIngredients
- 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!
Andrea L Goble says
This is basically the stuffing my family has used for generations. The difference is that we boil the potatoes with the onion and celery. When the potatoes are soft we add all the ingredients and mash in the pot. We do not use sage ( maybe some family member omitted it) but we use LOTS of butter to mash and add to taste along with salt. It usually makes 2 casserole dishes the way we make it but it goes quickly. Also we use white bread that has been left out overnight. The stale bread holds up in the stuffing better than soft fresh bread. The diet is thrown out the window with this one but it’s Thanksgiving to me
Mary says
I have made a lot of your recipes and have liked them all! Thank you for helping me with my dinner options!
Pamela Reed says
Thank you Mary!! This makes me so happy! 🙂
sharon wenger says
Where has this recipe been all my life? 🙂 I love that this recipe was the perfect size for our family of 4 to try. Super easy, and tasted just as I’d hoped. Some of us like it with gravy, some without; I thought it was yummy both ways. Thanks so much for a great recipe!
Pamela Reed says
So happy to hear you liked this recipe! Some gravy on top is sooooo good!!
Miriam Ranck says
Can you use instant mashed potatoes in this recipe?
Pamela Reed says
Although I think homemade mashed potatoes are always best, you can use instant potatoes to make mashed potatoes if you’re in a rush for time! Enjoy!
Patsy says
I’m always trying to find different recipes! I loved it! My husband enjoyed it but’ he’s an old fashioned guy and likes his Dressing the same every year! But atleast he tried it! I will try this on company and see how it goes! Thanks for the recipes!
Pamela Reed says
Thanks so much for giving this recipe a try, hoping everyone enjoyed it! 🙂
Linda Vandagriff says
Wonderful recipe, we loved it!
Pamela Reed says
Thank you Linda! So happy to hear you liked it!
Diane says
I am going to try this. Never heard of it.
Will bake a chicken.
Pamela Reed says
It’s perfect with chicken! 🙂