Penn Dutch Potato Stuffing recipe

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Ingredients

7 large potatoes, peeled and cubed
½ cup butter
4 stalks celery, diced
2 large onions, diced
1 tablespoon poultry seasoning (such as Bell's®)
1 (14 ounce) package seasoned dry stuffing mix
1 cup hot water

Nutrition Info

374 calories
carbohydrate: 65.7 g
cholesterol: 20.7 mg
fat: 9.1 g
fiber: 6.4 g
protein: 8.5 g
saturatedFat: 5.2 g
servingSize: -
sodium: 604.4 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place potatoes into a large pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, return to the pot, add butter, and mash. Add celery, onions, and poultry seasoning, stir and set aside.

  2. Preheat the oven to 325 degrees F (165 degrees C).

  3. Pour stuffing mix into a large bowl and add hot water, mix until moistened. Fold stuffing mixture into potato mixture in the pot until well blended. Transfer stuffing to a baking dish.

  4. Bake in the preheated oven until top is browned, about 1 hour.

Recipe Yield

12 servings

Recipe Note

Very simple and hearty, just like the Penn Dutch side of the family that gave me the recipe.

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