Irish Potato Stuffing
Elevate your holiday table with the comforting, rustic flavors of Irish Potato Stuffing, a classic side dish that combines creamy mashed russet potatoes, buttery sautéed onions and celery, and tender cubes of day-old bread soaked in milk. Enhanced with fragrant fresh parsley and thyme, this dish is baked to golden perfection, creating a rich, slightly crisp topping that pairs beautifully with roasted meats or festive feasts. With a quick prep time of just 20 minutes and simple, wholesome ingredients, this savory stuffing is an easy yet indulgent addition to any meal. Whether enjoyed as a traditional Irish favorite or a unique alternative to regular stuffing, this recipe is sure to delight family and friends at any gathering.
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Recipe Information
Ingredients
- 4 large russet potatoes
- 4 tablespoons butter
- 1 large yellow onion
- 2 medium celery stalks
- 4 cups day-old bread
- 0.5 cup milk
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
Instructions
Peel the potatoes and cut them into quarters. Place in a pot and cover with cold, salted water. Bring the pot to a boil, then reduce the heat to simmer. Cook the potatoes for 15-20 minutes or until tender when pierced with a fork.
While the potatoes are cooking, melt 2 tablespoons of butter in a skillet over medium heat. Finely chop the onion and celery and sauté in the butter until softened, about 5-7 minutes. Remove from heat and set aside.
Cut the day-old bread into small cubes and place it in a large mixing bowl. Pour the milk over the bread cubes and let it soak for a few minutes until soft.
Drain the cooked potatoes and return them to the pot. Add the remaining 2 tablespoons of butter, and mash the potatoes until smooth and creamy.
Combine the mashed potatoes, softened onions and celery, soaked bread, chopped parsley, thyme leaves, salt, and black pepper in the mixing bowl. Stir until everything is well incorporated.
Preheat your oven to 375°F (190°C). Grease a baking dish (approximately 2-quart size) with butter or non-stick spray.
Transfer the potato stuffing mixture to the prepared baking dish, spreading it out into an even layer. Bake uncovered for 25-30 minutes, or until the top is lightly golden and slightly crisp.
Remove from the oven and let cool for a few minutes before serving. Garnish with extra fresh parsley if desired. Serve warm as a side dish for roasted meats or holiday feasts.
Nutrition Facts
Calories |
4374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 7852 mg | 341% | |
| Total Carbohydrate | 777.4 g | 283% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 78.1 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1866 mg | 144% | |
| Iron | 51.1 mg | 284% | |
| Potassium | 8582 mg | 183% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
