Time: 1 hour hour 30 minutes minutes
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This Potato Bread Stuffing recipe is a must have for all holiday dinners. Savory and mouthwatering, it will have even the pickiest of eaters asking for seconds!
When my husband and I first moved away from our families, we started a short lived “friendsgiving” tradition with two of our closest friends. They would drive down to spend a few days with us at Thanksgiving before venturing further to see their families. The first year we enacted this tradition, my friend made Potato Bread Stuffing. Now, let me be honest. Up until then, I HATED stuffing and dressing of any kind. There was something about the mushy texture that I could just never get on board with.
Well, being the adult that I am, I decided to give her potato bread stuffing a try, and boywas it amazing! There was nothing soggy or mushy about the bread in this recipe, and to this day I am convinced it’s because of the potato bread (I could be dead wrong). Either way, I have been making her recipe for the past several years since we no longer live close enough to get together. Of course I have tweaked her recipe a bit to fit me and my cooking tastes.
With any great baked dish though, comes the hassle of cleaning it afterward. And this recipe is no exception. The worst part of making the potato bread stuffing is trying to scrub off the baked on food later. Even after letting it soak for awhile, I still have a hard time. And let’s be honest, we have all been to the point of using our fingernails to scrape off some of the most stuck on food.
Admit it.
Luckily though, I stumbled across a new product from Scotch-Brite®Brand when I was at Walmart getting the ingredients for the potato bread stuffing–the new Scotch-Brite® Scrubbing Dish Cloths. You can find them in the cleaning aisle next to dish soaps, with the sponges.
The new Scotch-BriteScrubbing Dish Cloths take cleaning to a whole new level! It’s the dish cloth. Reinvented. One side has their scrubbing dots technology and the other side is a textured fiber dish cloth, allowing you to have the scrubbing power of a sponge and wipe-ability of a high quality dish cloth. Plus the new Scotch-BriteScrubbing Dish Cloths come in 5 different colors so you can find the right one to match your kitchen!
These dish cloths really made clean up so easy! The scrubbing dots helped scrub away the stuck on mess, while the textured cloth side took the place of my regular old dish cloth. One item for the job of two! Plus, there was no need to get my fingernails involved.
Since Scotch-Brite Scrubbing Dish Cloths have made clean up easier for me, there’s no reason why I can’t make this potato bread stuffing recipe year round. Right?
More Side Dish Recipes
- Low Carb Thanksgiving Side Dish Recipes
- Holiday Dinner Side Dishes
- Cheesy Cauliflower Casserole
- Simple Oven Roasted Zucchini
Don’t forget to Pin it!
Potato Bread Stuffing Recipe
Print Recipe
Prep Time:30 minutes mins
Cook Time:1 hour hr
Total Time:1 hour hr 30 minutes mins
Ingredients
- 3/4 cup butter (1 1/2 sticks)
- 2 cups diced onion
- 2 cups diced celery
- 1 tbsp fresh minced sage
- 1 tbsp fresh minced thyme
- 1 tsp fresh minced rosemary
- Salt and Pepper to taste
- 3 cups chicken stock
- 2 large eggs
- 1/4 cup chopped fresh parsley
- 16 cups cubed Potato bread (stale)***
Instructions
***The potato bread needs to be stale and the best way I've found to achieve this is to cube the bread at least 24 hours before making the dish, then leave out on a cookie sheet to harden up. If you are trying to speed up the process I have cubed the bread, placed on a cookie sheet and placed in a warm oven (200 degrees) for about 30 minutes watching carefully.
Preheat oven to 375 and lightly grease a 9x13 baking dish. Set aside.
In a large skillet, melt 1 stick of butter over medium heat. Add diced celery and onion, sage, thyme, rosemary, salt and pepper and cook about 5 minutes until celery and onion start to soften. Add in chicken stock and bring to a boil, then reduce heat and simmer while you prepare the next step.
In a small bowl, slightly beat 2 large eggs. Stir in chopped parsley.
Add potato bread to a large bowl, then pour egg mixture over top and toss to combine.
Pour in vegetable mixture (1st section) and toss to combine. Transfer to prepared baking dish and dot the top with butter.
Cover with foil and bake for 30 minutes. Uncover, and bake an additional 30 minutes, or until top is golden brown.
Nutrition
Serving: 1grams
Calories:
Author: Amanda
Amanda
Wife to a computer nerd, mom to a neurotic dog and lover of all things baking, creating and making. She's not afraid to get messy or fire up a power tool and she has yet to meet a dessert she hasn't liked.
Can you prepare this the day before and put it the refrigerator then bake the next day?
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This mimics my moms stuffing recipe. She has been gone for almost 10 years now. Thank you, for sharing this with me. I truly loved and it and make constantly. I was always missing that taste. And this brought it back. Thank you, from one woman to another. We appreciate it. ❤️
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This is my recipe also but add a can of sliced water chestnuts, cut up into smaller pieces!
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Can I use this cooked stuffing to put inside the turkey?
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Hi Sam. I haven’t tried using this recipe for inside the turkey. I personally prefer stuffing cooked outside of it in a dish. If you do give it a shot I’d love to know how it turns out. Here is an interesting article on making sure stuffing inside the bird stays safe: https://www.epicurious.com/expert-advice/how-long-to-cook-a-stuffed-turkey-stuffing-dressing-safety-tips-article
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Every year, my Grandmother made a potatoe and bread stuffing, making sure she prepared enough to stuff the turkey AND have some left to bake in pans on the side. I have yet to see a recipe from ANY body that makes it like she did, and she prepped it, like, 2-3 days in advance. Rarely was any of it left past the next day, and THAT is only because she made so much of it.I have been trying MY WHOLE ADULT LIFE, to re-create her recipe. I have come close a couple of times only. YOUR recipe is the first time I have ever seen a recipe that SOUNDED like it just might be like my Grams’. It doesn’t LOOK like hers, but I will have to actually make yours to see if it at least comes close or even surpasses it. Happy Thanksgiving, and EYE am so thankful to have found your recipe.
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Thank you for your sweet comment Donna! I hope this recipe exceeds your expectations!
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how much bread is 16 cups in loaves?
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Can you answer my question?
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Hi Lori. I don’t see a question from you. What do you need help with?
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Her question is one comment up. Probably too late now, but she asked how many loaves are needed to get 16 cups.
I happened to see potato bread for stuffing at the store. We are having Thanksgiving tomorrow because that’s the day our son can make it. So, I’ll be making it then. I don’t think the bag has 16 cups, but there’s only 3 of us, so I’ll scale it down.
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I see it now, looks like the question was from 2018. I was looking for a new comment. Yes, I believe when I’ve made this (it’s been a few years) that I used two loaves.
@Amanda,
Thank you for your reply. I use this recipe every year 🙂
I don’t usually eat stuffing, but this looks so good. Saved this recipe for later!
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I absolutely love stuffing – this is the best part of the meal for me. This sounds like a great version of it. #client
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