Saturday, October 20, 2012

Potato Dressing

Recently, while daydreaming about this year's upcoming Thanksgiving turkey dinner, my mind wandered to a place, a place with a de-boned, slow cooked, fully stuffed version of the traditional family fare... 

I wanted a unique stuffing recipe to pull this off.  Most stuffings are fully cooked when initially mixed, and just need to be heated through.  I wanted one that would cook along with the bird and hopefully finish after 8 hours of cooking. 

This recipe started as an experiment, a "test run" so to speak.  Based on a "Traditional Potato Stuffing" posted by Kay Johnson on her blog "...and then I ate it!", this version is unique in that instead of using prepared mashed potatoes, I used parboiled and diced potatoes instead.

Prep Time:  20 minutes
Cook time:  45 minutes
Servings:  8


1 teaspoon oil
1 teaspoon butter to sauté plus more for topping
1 large onion, diced
2 stalks celery, diced
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
3 russet potatoes
3 cups bread, torn into 1/2" pieces
1/2 cup of chicken broth

Tip: Slicing potatoes lengthwise allows your potatoes to cook evenly. 

Dice potato halves into 1/4 inch pieces
Fully prepped potatoes


  • Peel potatoes and slice in half lengthwise.  Parboil in salted water for 15 minutes or so until 2/3 done.  Drain potatoes and place in the refrigerator to cool.  Once cool, cut the potato halves lengthwise and crosswise into 1/4" pieces.  Place in a large bowl.
  • In a skillet over medium high heat, add the oil and butter.  When the butter is melted, add onions and celery, sauté until almost softened 3-5 minutes.  Add in the spices, stir and continue to sauté until everything is soft and translucent, about another three minutes.
  • Hand tear the bread into 1/2" pieces. Place in the large bowl with the potatoes. 
  • Add the celery/onion/spice mixture to the potato/bread mixture and toss until incorporated.
  • Pour the broth over the mixture and toss again.  The broth will disappear into the bread.  Remember there is still moisture in the potatoes which will be released as the stuffing cooks.
  • Place all of the stuffing in an oil sprayed baking dish.  Place a few pats of butter on the top.  Leave the tops rough to brown.  Bake @ 350 degrees F for 35-45 minutes or until crisp brown on the top.

Recipe Links:

Here's the original "Traditional Potato Stuffing" recipe that served as the basis for this dish.

Here's a link to a crazy slow cooked bird video that inspired my Thanksgiving daydream.

1 comment:

  1. Awesome, James...wish I could be there on Thanksgiving!!


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