This Amish potato stuffing recipe combines creamy mashed potatoes, buttery white bread, tender onion, crisp-tender celery, eggs, broth, and traditional poultry seasoning in one comforting casserole. Bake it at 350°F for about 45 to 55 minutes, first covered and then uncovered, until the center reaches at least 165°F and the top is lightly browned.
The result is a hearty Pennsylvania Dutch-style potato filling that is moist without being soupy, soft in the middle, and pleasantly crisp around the edges. It makes about 10 to 12 servings, so it is an excellent choice for Thanksgiving, Sunday dinner, church suppers, and any gathering where everyone wants a generous scoop of homemade comfort food.
Jump to RecipeWhy You’ll Love This Recipe
Amish potato stuffing is the kind of side dish that feels both familiar and special. It has the cozy flavor of classic bread stuffing, but mashed potatoes give it a tender, substantial texture that makes every serving satisfying.
The butter carries the flavor of the onions, celery, poultry seasoning, and sage through the entire casserole. Meanwhile, the bread absorbs the savory broth and vegetable mixture without becoming watery when it is properly dried first.
- Generous yield: This recipe serves about 10 to 12 people.
- Simple ingredients: Everything is easy to find at a regular grocery store.
- Make-ahead friendly: The vegetables and potatoes can be prepared before the final bake.
- Comforting texture: The center stays soft while the top develops a delicious golden crust.
For a full holiday spread, serve this casserole beside roasted turkey, gravy, cranberry sauce, and a bright vegetable dish. After dinner, keep the cozy theme going with our chocolate crinkle cookies for dessert.
Ingredients You’ll Need
Choose russet or Yukon Gold potatoes for the base. Russets make a fluffy, absorbent mash, while Yukon Gold potatoes bring a naturally buttery flavor and slightly creamier texture.
Use a standard 20-ounce loaf of white sandwich bread and cut it into 1-inch cubes. Fresh bread should be dried in the oven for 10 to 15 minutes, while bread left uncovered overnight is ready to use and often produces an especially pleasant stuffing texture.
The recipe calls for 1 cup of unsalted butter, 2 medium onions, 4 celery ribs, 2 large eggs, and 1 1/2 cups of chicken broth. You will also need 2 teaspoons of salt divided between the potatoes and vegetable mixture, 1 teaspoon of black pepper, 2 teaspoons of poultry seasoning, and 1 teaspoon of rubbed sage if you enjoy its traditional herbal flavor.
Unsalted butter gives you better control over the final seasoning. If salted butter is all you have, taste carefully and reduce the added salt as needed.
Read more about another hearty comfort-food favorite in this ham and bean soup recipe, which makes a wonderful choice for a relaxed meal before or after a holiday gathering.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F and grease a 9-by-13-inch baking dish. Preparing the dish first means the stuffing can go straight into the oven as soon as the mixture is ready.
Step 2: Put the peeled potato chunks in a pot of salted water and boil them for 15 to 20 minutes, or until a fork slides through easily. Drain them well and mash while hot, but stop when they are slightly textured rather than perfectly smooth.
Step 3: Spread the bread cubes in a single layer on a baking sheet. Dry them in the oven for 10 to 15 minutes, checking that they feel firm and dry but are not deeply toasted.
Step 4: Melt the butter in a large skillet over medium heat. Add the diced onions and celery, cook for 8 to 10 minutes until softened, then stir in the poultry seasoning, optional sage, black pepper, and about 1 teaspoon of the salt.
Step 5: Place the dry bread cubes in a large mixing bowl. Pour the hot butter, onion, and celery mixture over the bread and toss carefully so the seasoned butter reaches as many cubes as possible.
Step 6: Add the warm mashed potatoes and lightly beaten eggs to the bowl. Fold everything together gently, then add the chicken broth a little at a time until the stuffing is moist, cohesive, and still able to hold its shape.
Step 7: Spoon the mixture into the greased baking dish and smooth the surface lightly. Cover with foil and bake for 30 minutes to warm the center and allow the flavors to come together.
Step 8: Remove the foil and continue baking for 15 to 25 minutes, until the top is lightly browned. The exact time depends on how deeply the mixture is packed and how hot your oven runs.
Step 9: Check the center with an instant-read thermometer and confirm that it has reached at least 165°F. Let the casserole rest for a few minutes before serving, then spoon it onto plates while the top is still crisp.
Pro Tips for the Best Texture
The most important detail is controlling moisture. Potatoes differ in how much water they retain, and bread varies in how dry it is, so the full 1 1/2 cups of broth may not always be necessary.
Add broth gradually and fold after each addition. When the mixture looks moist but does not spread like a thick soup, stop adding liquid.
- Do not over-mash: A slightly uneven potato texture gives the finished stuffing character.
- Dry the bread properly: Moist fresh bread can turn gummy, while dry cubes absorb the butter and broth more evenly.
- Soften vegetables completely: Onion and celery should be tender before they go into the bowl.
- Cover, then uncover: Foil protects the stuffing while it heats, and the uncovered finish creates the golden top.
- Use a thermometer: Since eggs and broth are included, the center must reach at least 165°F.
For a softer, potato-forward casserole, use the recipe as written and avoid adding extra bread. For a drier, bread-forward stuffing, some cooks use a larger amount of bread, but this representative formula is balanced for a moist center and crisp surface.
Serving Ideas and Variations
Serve Amish potato stuffing with turkey, roast chicken, pork, or baked ham. A spoonful of pan gravy over the top is especially delicious, as the gravy sinks into the tender potato layer and catches on the toasted bread pieces.
For a traditional flavor, keep both poultry seasoning and sage. If you prefer a simpler herbal profile, use sage alone, or add 1 to 2 teaspoons of dried parsley for a mild, fresh-looking finish.
Chicken broth is the classic liquid choice, but reserved potato-cooking water or milk can replace some or all of it. Add any substitute gradually and continue to judge the mixture by texture rather than automatically using the entire measured amount.
Baking the stuffing in its own dish is recommended because it cooks more evenly and develops a better top crust than stuffing placed inside a turkey. It also makes the food-safety check much easier.
After a rich meal, a refreshing honey orange drink can bring a bright citrus note to the table. For a festive dessert beverage, try this frozen pumpkin spice coffee.
Storage & Reheating
Cool leftover stuffing promptly and transfer it to a covered container. Refrigerate it and enjoy within 3 to 4 days, reheating only the portion you plan to serve.
To reheat a larger amount, place the stuffing in an oven-safe dish, cover it with foil, and warm it at 350°F until hot throughout. Remove the foil near the end if you would like to refresh the browned top, and verify that the center reaches 165°F.
You can prepare the mashed potatoes, dry bread, and sautéed vegetables ahead of time, then combine them with the eggs and broth shortly before baking. For the best result, avoid letting the fully mixed stuffing sit at room temperature for an extended period before it goes into the oven.
If you need a sweet finish after this savory casserole, our pumpkin praline cake brings warm spice and a nutty topping to the dessert table.
Amish Potato Stuffing Recipe
Ingredients
Method
- Heat the oven to 350°F and grease a 9-by-13-inch baking dish. Boil the potatoes in salted water for 15 to 20 minutes, until very tender, then drain well and mash while hot, leaving a little texture.
- Spread the bread cubes on a baking sheet and dry them in the oven for 10 to 15 minutes. Slightly stale bread that has been left uncovered overnight may also be used.
- Melt the butter in a large skillet and sauté the onion and celery over medium heat for 8 to 10 minutes, until soft. Stir in the poultry seasoning, sage, black pepper, and about 1 teaspoon of the salt.
- Place the bread cubes in a large bowl and pour the buttery vegetable mixture over them. Toss until the bread is evenly coated.
- Add the mashed potatoes and beaten eggs, then fold gently. Pour in the broth gradually until the mixture is moist and holds its shape; do not add more liquid than needed.
- Transfer the stuffing to the greased baking dish and cover it with foil. Bake for 30 minutes, then remove the foil and bake for another 15 to 25 minutes, until hot throughout and lightly browned.
- Check the center with an instant-read thermometer and make sure it reaches at least 165°F because the stuffing contains eggs and broth. Let it rest briefly before serving so each scoop holds together.
Notes
Final Thoughts
This Amish potato stuffing recipe earns its place at the table with humble ingredients and deeply comforting flavor. Creamy potatoes, buttery bread, soft vegetables, and savory herbs come together in a casserole that is easy to portion, easy to share, and sure to please both stuffing lovers and potato lovers.
Remember to dry the bread, add the broth slowly, and cook the casserole until the center reaches at least 165°F. Once you taste that tender middle and lightly crisp top, this Pennsylvania Dutch-inspired favorite may become one of the most requested dishes at your family gatherings.