Pennsylvania Dutch Potato Stuffing
Pennsylvania Dutch Potato Stuffing is the ultimate comfort food, combining the creamy richness of mashed russet potatoes with the hearty texture of bread stuffing for a unique side dish that’s both nostalgic and flavorful. Sautéed onions, celery, and garlic infuse this dish with savory depth, while a blend of fresh parsley, sage, and paprika adds a fragrant, aromatic touch. Soaked in a mixture of milk and chicken broth for perfect moisture, this stuffing is then baked to golden perfection, creating a crispy, irresistible top layer. Perfect for Thanksgiving, holiday dinners, or any roast-centric feast, this traditional recipe is a Pennsylvania Dutch classic that turns simple ingredients into a showstopping dish.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 8 tablespoons Unsalted butter
- 1 large Yellow onion
- 3 stalks Celery
- 2 cloves Garlic
- 6 slices White or whole-wheat bread
- 1 cup Milk
- 1 cup Chicken broth
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Ground sage
- 0.25 teaspoons Paprika
Instructions
Peel and dice the russet potatoes into evenly-sized chunks. Place them in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until the potatoes are fork-tender.
While the potatoes cook, melt 6 tablespoons of unsalted butter in a large skillet over medium heat. Finely dice the onion and celery, and mince the garlic.
Add the onion and celery to the skillet and sauté for 5-7 minutes, or until softened and translucent. Add the garlic and cook for 1 more minute until fragrant. Remove from heat.
Tear the slices of bread into small pieces and place them in a large mixing bowl. If the bread is too fresh, toast it slightly for a firmer texture.
Drain the potatoes and return them to the pot. Add the remaining 2 tablespoons of butter and mash the potatoes until smooth. Add the milk and stir until creamy and fully incorporated.
Add the sautéed vegetables, bread pieces, chicken broth, parsley, salt, black pepper, sage, and paprika to the pot with the mashed potatoes. Stir everything together until thoroughly combined. Let the mixture sit for 5 minutes to allow the bread to absorb some of the moisture.
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and transfer the stuffing mixture into it, spreading it out evenly.
Bake uncovered for 30-35 minutes, or until the top is lightly golden and crisp. Remove from the oven and let it cool for 5 minutes before serving.
Serve warm as a delicious side dish alongside roast turkey, chicken, or ham. Enjoy!
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 615 mg | 27% | |
| Total Carbohydrate | 61.0 g | 22% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 133 mg | 10% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1191 mg | 25% | |
*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.
