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5.0 from 3 votes

Better Than Grandma’s PA Dutch Potato and Bread Stuffing

This is my grandmother’s recipe for potato and bread stuffing that we eat every year on Thanksgiving and Christmas. It is a childhood favorite recipe and passed down tried and true staple of the Pennsylvania Dutch. After all these years, I think I have perfected this wonderful recipe to share, from my family to yours!

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 people
Course: Side Dish , Main Course , Dinner
Cuisine: American

Ingredients

  • 4½ lbs potatoes peeled and cubed
  • 4 tbs salted butter
  • 1 cup milk
  • ½ cup chicken stock
  • ¾ cup salted butter
  • 3 cups celery chopped
  • 1 large sweet onion chopped
  • ¼ cup fresh parsley leaves chopped
  • ½ tsp poultry seasoning
  • ½ tsp salt
  • ½ tsp pepper
  • 8 lices toasted white bread cut into cubes
  • 3 large eggs beaten

Instructions

    Cup of Yum
  1. Boil potatoes in a large pot until tender; about 20 minutes and drain. Place back into the pot and mash with 4 tablespoons butter, milk, and chicken stock.
  2. While potatoes are cooking, in a large skillet over medium-high heat, melt 3/4 cup butter (1 1/2 sticks); add in chopped celery, onion and parsley; sauté until tender, about 10 minutes.
  3. Add poultry seasoning, salt, and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes.
  4. Remove from the heat and fold into the mashed potato mixture and the beaten eggs; stir everything together until well combined.
  5. Pour into a prepared baking dish. Bake at 350 degrees for 25 minutes. Turn on the broiler and continue to cook until it begins lightly browning on top; 2-3 minutes. Serve.