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Potato Stuffing Casserole Recipe

This treasured family recipe provides the goodness of potatoes and stuffing in every forkful. We look forward to it every Thanksgiving.

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22 Servings
Prep: 50 min. Bake: 30 min.

Ingredients

5 pounds potatoes, peeled and quartered
5 medium onions, finely chopped
4 celery ribs, chopped
1 cup butter
2 tablespoons poultry seasoning
1 tablespoon each dried savory, thyme and marjoram
2 teaspoons salt
1/2 teaspoon pepper
1 package (14 ounces) seasoned stuffing cubes
1/2 to 3/4 cup chicken or turkey broth

Directions

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, in a large skillet, saute onions and celery in butter for 6-8 minutes or until tender. Stir in seasonings; set aside.
Drain potatoes; mash in a large bowl. Stir in stuffing cubes. Stir in the vegetable mixture and enough broth to reach desired moistness.
Transfer to two greased shallow 2-qt. baking dishes (dishes will be full). Cover and bake at 350° for 30-35 minutes or until heated through. This dressing is best served as a side dish, rather than stuffed into poultry. Yield: 17 cups.

Nutrition Facts: 1 serving (3/4 cup) equals 219 calories, 9 g fat (5 g saturated fat), 22 mg cholesterol, 588 mg sodium, 32 g carbohydrate, 3 g fiber, 4 g protein.

Potato Stuffing Casserole published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p126

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