Ingredients1 h 15 m servings 302 cals
- Preheat the oven to 350 degrees F (175 degrees C). Prepare mashed potatoes according to package directions. Set aside.
- 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.
Per Serving: 302 calories; 14.3 g fat; 37.3 g carbohydrates; 7 g protein; 100 mg cholesterol; 388 mg sodium. Full nutrition
ReviewsRead all reviews 8
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...
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 clo...
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 wi...
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 chick...
This is a wonderful recipe, but you must use real mashed potatoes, not flakes. A bit of chicken stock with this, is also good.
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 bec...
This stuffing was great (and even better the next day). I used butter herb mashed potatoes which made it very flavourful.