Traditional potato and bread stuffing is a holiday staple to serve as a side dish or to use as a filling for seasonal vegetables. Serve at the Thanksgiving table or as an everyday side dish, especially if you have odds and ends of bread to use up. Make sure to see the sweet potato variation.
Any kind of potato, or potato/sweet potato combo: Most any kind of potato works — golden, red-skinned, russet, etc.. See the variation calling for swapping in a sweet potato or two.
Starchy, carb-rich and so comforting, this stuffing takes the dish back to its roots. However, we won’t be stuffing it into anything that was once living, of course.
Bake it in a casserole, or use it to stuff pre-baked butternut, honeynut, acorn, or other winter squash; peppers; or back into the potato shells (leave a sturdy shell of about 1/4 inch) if using good-sized potatoes.
Adapted from The Vegetarian Family Cookbook by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
Looking for plant-based Thanksgiving recipes? You’ll find this site’s recipes in 4 Epic Roundups = 75+ Vegan Thanksgiving Recipes.
Traditional Potato and Bread Stuffing
One of the most basic of this type of recipe, traditional potato and bread stuffing is a holiday staple to serve as a side dish or to use as a filling for seasonal vegetables.
- 6 to 8 medium potatoes (golden, red-skinned, and russet all work)
- 2 tablespoons olive oil
- 1 large onion (red or yellow), finely chopped
- 3 large or 4 medium celery stalks, diced
- 5 medium or 4 larger slices whole-grain bread, cut into 1/2-inch dice
- 1 cup unsweetened plant-based milk
- 1/4 cup chopped fresh parsley
- 2 teaspoons salt-free seasoning (like Mrs. Dash Table Blend)
- 1 to 3 teaspoons fresh seasonal herb (like sliced sage leaves, or whole rosemary or thyme leaves), optional
- Salt and freshly ground pepper to taste
- Bake or microwave the potatoes until fairly soft. This can be done ahead of time.
- Preheat the oven to 375º F.
- Heat the oil in a medium skillet. Add the onion and sauté until translucent. Add the celery and continue to sauté until both are golden.
- When the potatoes are cool enough to handle, peel, and cut into approximately 1-inch chunks. In a large mixing bowl, mash half of them coarsely with a potato masher or large fork. Add the rest of the potatoes to the bowl.
- Add the onion and celery mixture, bread cubes, plant-based milk, parsley, seasoning, optional fresh herb. Stir together well. Season with salt and pepper and stir again.
- Transfer to a lightly oiled 1-quart casserole dish. Bake for 35 to 40 minutes, or until the top is golden and beginning to turn crusty.
- To serve, scoop portions out of the casserole dish.
- Swap in 1 or 2 large sweet potatoes (also pre-baked or microwaved) for 2 to 3 of the potatoes.
- Use this to stuff pre-baked butternut, acorn, or other winter squash; bell peppers; or back into the potato shells (leave a sturdy shell of about 1/4 inch) if using good-sized potatoes. Bake as recommended.
If you like this plant-based stuffing, here are lots more …
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