Ingredients
- 7 mediums Russet potatoes, washed, peeled and cut into 1-inch chunks
- 6 cups of fresh white bread cubes (not dried)
- 2 cups celery, diced
- 2 1/2 cups yellow onions, diced
- 1/2 cup fresh parsley, minced
- 2 tablespoons poultry seasoning*
- 1 tablespoon Kosher salt
- 1 teaspoon black pepper
- 8 tablespoons (1 stick) unsalted butter
- 3 cups low sodium chicken stock
Make it step by step
- Pour the chicken stock into a large pot.
- Place potato chunks in it and heat, on medium-high, until boiling.
- Boil until potatoes are very soft.
- In a large skillet, melt the butter over medium-high heat.
- Add the onions, celery and parsley and saute until soft and very lightly browned, about 20 minutes.
- Remove the potato pot from the heat.
- Using a hand masher or similar crushing device, smash the potatoes well.
- Add the cooked vegetables to this, and mix thoroughly.
- Stir in the bread cubes, until everything is very moist.
- Add the poultry seasoning, salt and pepper.
- Mix well.
- Add more seasonings to taste, if necessary.
- Pour the filling into a 9 by 13-inch b aking p an.
- Top with a few pats of butter and bake at 375-degrees F until golden on t op.
- Cool slightly before serving, about 10 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Gorey, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.