A bread-based dressing with the classic vegetable seasonings and the addition of mashed potatoes.
Bread and Potato Dressing
Let's see. A bread-based dressing with the classic vegetable seasonings, and the addition of mashed potatoes?
I'm not at all mad at it!
In fact, I cannot believe this isn't already something in the South for heaven's sake.
Nope.
Turns out that it's been a pretty common Pennsylvania Dutch and/or Amish recipe, usually served as a side dish, very often around the major holidays though.
I learned about this side dish only recently from a reader over on our Facebook page, who mentioned it on one of my dressing shares there.
Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!I thought I'd give it a spin starting with my basic bread dressing and going from there.
Here's how I made this Bread and Potato Dressing aka Potato Stuffing.
I'm prepping my potatoes for the mash in my Instant Pot, which has become a favorite way to make mashed potatoes! Place a trivet in the bottom of the pot and add 1 cup of water. Scrub potatoes and pierce all over with the tip of knife and place them on the trivet. Seal and set to high pressure for 20 minutes, then quick release. Increase time to 26 minutes for larger potatoes. Leftover mashed potatoes may also be used, however, keep in mind the seasonings that were used and eliminate or adjust additional seasonings for this dish.
Let cool slightly and peel. Cut in half and place into a large bowl.
Use a masher to mash them up.
Now is a good time to preheat the oven to 350 degrees F and butter a 9 x 13-inch (4 quart) casserole dish.
Instead of prepping bread and toasting it, I'm taking a shortcut with Pepperidge Farm stuffing.
Add stuffing mix and seasonings to potatoes.
Toss together.
Melt 2 tablespoons of the butter in a skillet and set aside remaining 2 tablespoons of butter cold to slice over dressing.
Sauté the onion and celery until tender, about 4 minutes.
Add to stuffing bowl and toss until combined.
For the chicken stock, I'm using water with this soup base.
Add 2 cups of the chicken stock/broth to dressing and toss to coat, adding additional stock as needed to moisten to desired texture.
Taste and adjust seasonings as needed.
Loosely spoon into the prepared casserole dish and lightly even up the top. Don't pack it though!
Add thin slices of the remaining butter to the top. Bake, uncovered, about 30 to 35 minutes or until top is nicely browned.
Remove to a wire rack and let rest 10 minutes. Garnish with additional parsley, if desired.
For more of my favorite dressing and stuffing recipes, check out the collection on my Pinterest page!
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