Return to Content

Potato Lovers' Stuffing

Yankee Plus Dec 2015


Potato Lovers’ Stuffing
5 votes, 4.80 avg. rating (93% score)
Print Friendly

You told us this was Irish, you told us it was German. I always thought it was from Pennsylvania. It makes mashed potatoes redundant, which leaves more room for the candied sweet potatoes.

Recipe suits a 10- to 12-pound turkey.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 5 tablespoons butter
  • 1 large onion, chopped fine
  • 1 large stalk celery, diced
  • 6 cups coarse crumbs from firm white bread
  • 3 pounds russet-type potatoes, peeled, boiled, and mashed with
  • 3/4 cup warm milk
  • 1-1/2 teaspoons poultry seasoning
  • Salt and pepper to taste


Melt the butter over medium heat in a wide skillet. Add onion and cook, stirring often, until it is limp and starting to turn gold. Stir in the celery so it's covered with butter and remove pan from the heat.

Combine pan contents with remaining ingredients; mix thoroughly, then taste and adjust seasonings. Old recipes call for as much as three times the amount of butter given here- and cream in the potatoes! -- so feel free to add to taste.
Updated Monday, November 18th, 2002

Special 2 for 1 Holiday Sale

Send a one-year gift subscription of Yankee Magazine for only $17.99 and give a 2nd one-year gift subscription absolutely FREE. Plus, we will send you a FREE 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111