Potato Stuffing

Stuffing is a big part of many traditional Holiday dinners. If you don’t have a go-to stuffing recipe, or just want to try something new? This potato stuffing is full of fragrant herbs, crunchy apples, and creamy Little potatoes.

For many stuffing is the favorite part of Thanksgiving. And it is best when made from fresh bread, lots of butter, onions, and celery instead. It’s richly flavorful, soft in the middle, and crisp on top, and it’s always the first dish many of us reach for at Thanksgiving dinner.

And to make it gluten-free simply swap out the breadcrumbs with a gluten-free variety.

Ingredients

• 5 lbs Little Potatoes, cut into 1/2-inch cubes
• 1 onion, diced
• 4 celery stalks, cut into 1/2-inch slices
• 2 red apples, cut into 1/2-inch cubes
• 1 Tbsp butter
• 1 Tbsp fresh sage
• 1 Tbsp rosemary, chopped
• 1 cup vegetable stock
• Additional Toppings:
• 4 Tbsp butter
• 2 cups panko breadcrumbs

Directions:

1. Preheat oven to 350 °F.
2. In a large bowl, mix potatoes, onions, celery, and apples
3. Melt one tablespoon of butter over medium heat. Cook the bowl mixture for five minutes.
4. Add fresh herbs and vegetable broth and bring to a boil.
5. Transfer to a 13” x 9” baking dish and bake for 45 minutes, stirring every 15 minutes.
6. To make the topping, melt the butter and add to breadcrumbs. Mix well, and place on top of stuffing when there is 10 minutes left in the bake time. Bake until golden brown.

Recipe source: The Little Potato Company

Tip: The choice of bread impacts your stuffing- instead of buying stuffing cubes it is easy to make your own. Dry out the bread. Add it to a baking pan and bake for about 5 minutes or so until dried out. It should feel like just gone stale bread, and then let it sit out for several hours. Our favorite breads are sourdough, challah, brioche, country bread, or French bread.