Potluck Potato-Stuffing Casserole Recipe

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Potluck Potato-Stuffing Casserole Recipe

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This treasured family recipe provides the goodness of potatoes and stuffing in every forkful. We look forward to it every Thanksgiving.
Recommended: The 13x9 Thanksgiving
MAKES:
22 servings
TOTAL TIME:
Prep: 50 min. Bake: 30 min.
MAKES:
22 servings
TOTAL TIME:
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.
Originally published as Potato Stuffing Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p126

Nutritional Facts

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

  • 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
  1. 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.
  2. Drain potatoes; mash in a large bowl. Stir in stuffing cubes. Stir in the vegetable mixture and enough broth to reach desired moistness.
  3. 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.
Originally published as Potato Stuffing Casserole in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p126

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