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Amish Potato Stuffing Recipe Everyone Will Love

Amish Potato Stuffing Recipe

A classic Pennsylvania Dutch-style stuffing made with mashed potatoes, white bread, butter, onion, celery, eggs, broth, and savory seasonings. It bakes into a soft, flavorful casserole with a lightly browned top.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Potato and Bread Base
  • 4 pounds Russet or Yukon Gold potatoes, peeled and cut into chunks
  • 1 20-ounce loaf White sandwich bread, cut into 1-inch cubes
Vegetables and Dairy
  • 1 cup Unsalted butter
  • 2 medium Medium onions, finely diced
  • 4 ribs Celery ribs, finely diced
Liquids and Seasoning
  • 2 large Large eggs, lightly beaten
  • 1 1/2 cups Chicken broth, plus more if needed
  • 2 teaspoons Salt, divided
  • 1 teaspoon Black pepper
  • 2 teaspoons Poultry seasoning
  • 1 teaspoon Rubbed sage, optional but traditional

Method
 

Step-by-Step
  1. 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.
  2. 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.
  3. 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.
  4. Place the bread cubes in a large bowl and pour the buttery vegetable mixture over them. Toss until the bread is evenly coated.
  5. 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.
  6. 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.
  7. 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

Dry or slightly stale bread gives the best texture. Add broth slowly because potatoes vary in moisture; the finished stuffing should be moist but not loose. Baking separately provides more even cooking and a crisper top.