This hearty, casserole-type bread and potato stuffing need not be stuffed into anything - simply enjoy it as a side dish. This is welcome at the Thanksgiving table, but you can surely enjoy it any time you want a comforting casserole or have a bit of bread you'd like to use up, like those end pieces that no one seems to want!
It's just not Thanksgiving without stuffing, right? This totally delicious potato bread stuffing is sure to be your new holiday favorite!
It's loaded with my two favorite carbs - potatoes and bread. Then tossed with onions and herbs and baked to crusty perfection. What's not to love?
Roasted Potatoes. For an extra flavor boost, consider roasting your potatoes instead of baking or microwaving them. This gives the potatoes a richer, deeper flavor that will enhance the stuffing. It just takes a bit of extra time.
Use any fresh herbs. Swap dried thyme for fresh if you have it on hand, as this will give more vibrant flavor to your stuffing.
Choosing the Bread. This recipe calls for whole-grain bread, but feel free to experiment with other types such as sourdough, rye, or even a hearty multigrain. Each will lend a unique flavor and texture to your stuffing.
Mushroom-Potato Bread Stuffing: Sauté button or cremini mushrooms with onion and celery for an earthy flavor. This variation could also benefit from adding a splash of white wine or vegetable broth while sautéing the vegetables.
Sweet Potato-Potato Bread Stuffing: Swap half of the russet potatoes for sweet potatoes for a sweet-savory balance in your stuffing.
Cheesy Potato Bread Stuffing: Add vegan cheese or nutritional yeast to the mashed potatoes to give a cheesy flavor to the stuffing. Some good options are vegan mozzarella or cheddar.
Apple and Sage-Potato Bread Stuffing: Add some diced Granny Smith apples for a sweet-tart crunch in your stuffing. Complement this flavor with the addition of sage instead of thyme.
Mediterranean Potato Bread Stuffing: Incorporate sun-dried tomatoes, olives, and rosemary for a Mediterranean twist.
More Tasty Recipes
This is quickly becoming my favorite stuffing recipe, but be sure to check out these other ideas as well:
Old-Fashioned Potato-Bread Stuffing
- 5 or 6 large baking potatoes such as russet, cooked or microwaved in their skins
- 1 cup unsweetened rice milk or other nondairy milk
- 4 average slices whole-grain bread
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup diced celery
- 1 tablespoon salt-free seasoning blend such as Frontier or Mrs. Dash
- ½ teaspoon dried thyme
- Salt and freshly ground pepper to taste
- Preheat the oven to 375 degrees F.
- Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with ½ cup of the rice milk.
- Cut the bread into ½-inch dice. Place them in a small mixing bowl and pour the remaining rice milk over them. Soak for several minutes.
- In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender.
- Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, and seasoning mix. Season to taste with salt and lots of pepper.
- Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown.