Mashed potatoes form the base for this celery and onion flavored dish. This stuffing is very delicious... passed down from my family!

JENFL7
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Ingredients

Directions

  • Preheat the oven to 350 degrees F (175 degrees C). Prepare mashed potatoes according to package directions. Set aside.

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  • Melt butter in a large skillet over medium heat. Add onion and celery, and cook, stirring until tender. Stir celery and onion into the mashed potatoes, then mix in the eggs. Break the toasted bread into small pieces, and stir into the potatoes. Season with salt and pepper, and transfer to an 11x7 inch baking dish.

  • Bake for 45 minutes in the preheated oven, until heated through, and the top is golden. More butter, salt and pepper may be sprinkled over the top if desired.

Nutrition Facts

301.8 calories; 6.98 g protein; 37.26 g carbohydrates; 14.35 g fat; 100.25 mg cholesterol; 387.66 mg sodium.Full Nutrition


Reviews (8)

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Most helpful positive review

11/18/2009
This is almost the exact same recipe as my Mom's. But here's a tip to make this easier... Instead of preparing the mashed potatoes in advance sauté the onions and celery in a large saucepan then when they begin to soften add the milk and water etc. according to the instructions on the mashed potatoes (I use chicken broth not plain water) Bring to a boil and stir in the potato flakes. Then you can stir in the rest of the ingredients right into that same big pot. It saves you a step and extra dirty pots/pans. (I also add poultry seasoning to mine)
(24)

Most helpful critical review

12/21/2005
This is a GREAT recipe but you must use real mashed potatoes! I added some marjoram because I remembered that my grandmother's recipe called for it. I have lost her recipe but this is the closest I've found to hers. Thanks for submitting this.
(16)
10 Ratings
  • 4 Rating Star 5
  • 5 Rating Star 5
11/18/2009
This is almost the exact same recipe as my Mom's. But here's a tip to make this easier... Instead of preparing the mashed potatoes in advance sauté the onions and celery in a large saucepan then when they begin to soften add the milk and water etc. according to the instructions on the mashed potatoes (I use chicken broth not plain water) Bring to a boil and stir in the potato flakes. Then you can stir in the rest of the ingredients right into that same big pot. It saves you a step and extra dirty pots/pans. (I also add poultry seasoning to mine)
(24)
12/21/2005
This is a GREAT recipe but you must use real mashed potatoes! I added some marjoram because I remembered that my grandmother's recipe called for it. I have lost her recipe but this is the closest I've found to hers. Thanks for submitting this.
(16)
02/06/2008
My husband and I dont like the old dryed stuffing however I made this with no hopes of liking it and I must say I ate half of it and my husband ate the other half. This is so good and moist I will make this for life!
(10)
10/12/2008
I don't really like stuffing but I tried this recipe because it's potato based and I loved it! It still tastes like stuffing just different. I had to tweek the recipe because I stuffed a chicken with it instead of a huge turkey. Yummy!
(4)
11/08/2011
This is a wonderful recipe but you must use real mashed potatoes not flakes. A bit of chicken stock with this is also good.
(2)
01/03/2005
This is good. Definitely comfort food but a nice change from mashed potatoes.
(1)
02/22/2010
This stuffing was great (and even better the next day). I used butter herb mashed potatoes which made it very flavourful.
(1)
01/04/2016
I was trying to find a new stuffing recipe for thanksgiving and this sounded interesting. I never have potato flakes so I used real mashed potatoes and Pepperidge Farm Herb Seasoned Stuffing because I had just bought a bag to try. I m sure it would be good as written but my husband and I absolutely loved it with these changes. When I make it on thanksgiving I plan to add a little poultry seasoning chopped boiled eggs and some turkey because that will make it a little closer to what I grew up eating only better.
(1)