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!
Diane says
I am going to try this. Never heard of it.
Will bake a chicken.
Pamela Reed says
It’s perfect with chicken! 🙂
Pam Laurent says
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.
Kate says
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?
Pamela Reed says
Yes you can! Assemble the stuffing in the casserole dish, cover it well, and store it in the fridge for up to 2 days before baking it!
Ivan says
Toast that bread first!
Trish says
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!)
Pamela Reed says
The nicest compliment!! So happy to hear it was just like Lancaster potato stuffing! Thanks so much Trish!
Julia Melatis says
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.
Ruth says
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.
Lisa says
Thank you Pamela. I always come back to this recipe every holiday dinner. Can’t wait to make again this week.
Pamela says
Glad you like this stuffing recipe! Thanks for commenting Lisa!
jaeneey says
is this something that I can fry?? will it hold together??
Pamela says
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.
Janet says
Great recipe. Thank you.
Janet says
Jaenney, YES!!! I fry it in butter. Even better.
Carol Snell says
I love, love ,LOVE potato stuffing, with a little gravy on top, yum.
Pamela says
It’s my favorite too Carol! 🙂
Marilyn says
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??
Pamela says
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. 🙂
Jim R says
My Nana made the same stuffing. I use her recipe all the time. Same ingredients except hers was in lbs.
Pamela says
Glad you like the stuffing Jim! If Nanas make it then you know it’s good! 😉
Susan says
Tried this recipe this week.
Made just like the instructions and it was very. Going to try it with homemade potatoes next. And I plan to serve it at Thanksgiving. Thanks for the delicious recipe!
Pamela says
Hey Susan, I’m so happy you liked this recipe! It’s my favorite side dish to make for Thanksgiving, sometimes I even prefer it more than the turkey! 🙂
Susan Claire says
I made this yesterday to go with our pork chops. So good! My S/O loves the boxed stuff, but I never was a fan, too salty and pasty. Your recipe is so good that I have banned the box from my house. The perfect stuffing for Thanksgiving!
Pamela says
Hey Susan, thanks so much for the comment! I’m so happy you both enjoyed the recipe! Also now I’m craving a stuffing and pork chops dinner!
Joan says
This is how I make my stuffing but use summer savory which is readily available here in Eastern Canada however cannot find in Florida so always bring some with me. I make mine into individual patties to bake
Pamela says
Yum that sounds great Joan! Thanks for sharing!
Pamela voisey says
I make this but roll into balls , my mom in law from nfld used to make them , yummy with gravy !
Pamela says
Hey Pamela, I love them with gravy too! Stay tuned for a stuffing and gravy recipe coming soon.. I think you’d like it!
Diane Machita says
I grew up making “PA Dutch Potato Filling”. I also saute my bread cubes in butter to toast them. I use more potatoes than bread. Less breat more potatoes. I make these every holiday and my friends and family in NC ( that never heard of it or ever had it) ask every year if I’m making. My son’s girlfriend asks for it every year.
Diane Machita says
should say less bread more potatoes. I totally forgot about beating a egg into the potatoes then fold the bread, onions and celery in. Into a backing pan , dot with (YES MORE) butter and bake. I put it into the oven when the turkey comes out to rest. Takes about 45 min using 3-4 lbs of potatoes.
Alda says
My family 3 generations back that I know of have made this bread & potato stuffing ,,,,but we use summer savory here in Canada !
Cheryl Reiss says
So surprised to see this recipe. I have always lived in Central PA and this dish has been a part of my holiday meals for 60+ years. We do a slight variation – after we saute the celery and onions and add the bread cubes, we also add a couple of well beaten eggs to the mix. Makes it very moist and helps it bake to a nice golden brown. And, as another comment mentioned, left overs get fried into lovely little patties of deliciousness! Merry Christmas all – hope your holiday tables are covered in goodness and love!
Claire Millar says
This recipe is exactly like my Irish Grandmothers. I always add mashed potatoes to my stuffing, it is so good.
Sheri says
Nice! Looks good! Thanks for joining the To Grandma’s House We Go link party! Your post has been pinned!
Sherry MacDonald says
Many, many years ago my grandmother used to make something very similar to this but she made patties out of them and fried them. I have tried numerous times to duplicate her recipe (I never got it before she passed away) and was very unsuccessful. My aunt said it was her version of potato pancakes. I am definitely going to give this a shot.
Cindee Bethay says
I make a potato and sausage stuffing but I also add chicken broth to it so it is moister.
Joanne @ No Plate Like Home says
My mother-in-law makes potato stuffing for Thanksgiving and Christmas. It is a beloved dish in our family. We are from Pennsylvania. Your recipe looks delicious! It’d be great made with potato bread…another PA favorite.
Judith Graber says
I like to try new recipes for dressing/stuffing – I usually make the “traditional” and then often will make another one. This year I added a sausage, apple, cranberry dressing and I think it was the best. Mashed potatoes – how interesting. Maybe for next year – thanks for coming to the party and sharing with Fiesta Friday.
Jhuls @ The Not So Creative Cook says
I love the sound of this one – yummy! 😀 Thanks for sharing and happy Fiesta Friday!
Michele Morin says
I grew up in Northern Maine where everything is potato, and my family actually made this kind of stuffing. And now, the Amish are settling here in Maine as well.
frugal hausfrau says
Oh, I’ve never heard of potato stuffing but I can see why you like it so much! Thanks for sharing with us at Fiesta Friday!
Mollie
Leslie says
Mmmmm! I’ve never heard of potato stuffing before. Can’t wait to give it a try! Thanks so much for sharing at the #happynowlinkup!
Christine says
My dad is Pennsylvania Dutch and makes this EVERY year… However, he browns the celery, onion, fresh parsley and bread (toasted) in one pan. Once the potatoes are mashed he adds salt and pepper (LOTS) to taste.. once that is perfected, he adds the celery mix and again salt and pepper to taste.. then he adds an egg and browns it all in the oven. I never knew there was any other kind of stuffing until I went to a friend’s house.. after eating this, who would ever eat the dry stuff???
Pamela says
I agree Christine, I can’t get enough of Amish Potato Stuffing! Thanks for commenting and stopping by!