Country Potato Dressing Recipe

4.5 3 4
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Country Potato Dressing Recipe

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4.5 3 4
Publisher Photo
My family can't get enough dressing around the holidays. With this recipe, I use up leftover mashed potatoes to create a tasty new dish. —Lauren Buckner, Greenville, South Carolina
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 10 min. Bake: 50 min.

Ingredients

  • 1 large onion, chopped
  • 3/4 cup chopped celery
  • 1/4 cup butter, cubed
  • 1/4 cup turkey or chicken broth
  • 8 slices day-old white bread, crusts removed and cubed
  • 3 cups mashed potatoes
  • 1 egg, beaten
  • 1-1/2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg

Directions

In a small skillet, saute onion and celery in butter until tender. Remove from the heat; stir in broth. In a large bowl, combine bread cubes, potatoes, egg and seasonings. Stir in onion mixture. Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or until a meat thermometer reads 160°. Yield: 6-8 servings.
Originally published as Country Potato Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p146

  • 1 large onion, chopped
  • 3/4 cup chopped celery
  • 1/4 cup butter, cubed
  • 1/4 cup turkey or chicken broth
  • 8 slices day-old white bread, crusts removed and cubed
  • 3 cups mashed potatoes
  • 1 egg, beaten
  • 1-1/2 teaspoons poultry seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  1. In a small skillet, saute onion and celery in butter until tender. Remove from the heat; stir in broth. In a large bowl, combine bread cubes, potatoes, egg and seasonings. Stir in onion mixture. Transfer to a greased 2-qt. baking dish. Cover and bake at 325° for 50-60 minutes or until a meat thermometer reads 160°. Yield: 6-8 servings.
Originally published as Country Potato Dressing in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p146

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Reviews forCountry Potato Dressing

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MY REVIEW
francessurby User ID: 4549254 237305
Reviewed Nov. 13, 2015

"my mom had made this each year but not nutmeg instead she ground cooked gizzards and chicken livers and added this to the mixture along with the potatoes I love this as did every one whom ate it even those whom normally hated stuffing and sage also it taste better the day after reheated"

MY REVIEW
Mortica12 User ID: 8032437 92131
Reviewed Oct. 12, 2014

"This is a great dressing! The family loves it and there is never any left over! I have used this one for years!!!!!"

MY REVIEW
jmkasprak User ID: 2880256 47622
Reviewed Sep. 30, 2011

"There is nothing wrong with the recipe, we just didn't like the texture."

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