The best part about Thanksgiving is passing along traditions.
This Potato Stuffing recipe came in from Women of Today community member MaryBeth Clements. This recipe is special because it was a dish her dad loved making for their family every Thanksgiving. Unfortunately, MaryBeth’s father passed away four years ago, but his tradition still lives on, and she was willing to share it with us all! MaryBeth’s dad used Bell’s seasoning and McCormick poultry seasoning when mixing everything together at the end. If you are going to add, be careful as they can be strong in flavor.
WOT we love most about this recipe (besides how delicious it is): It is a great gluten-free option!
TIP: Make this dish ahead of time and refrigerate until ready to bake.
- 4 lbs russet potatoes (approx. 6 large potatoes)
- 2 tbsp olive oil
- 5 celery ribs, diced
- 2 small onions, finely chopped
- 3 tbsp butter, softened
- ½ cup milk
- 1 tsp kosher salt
- ½ tsp ground pepper
- 12-16 oz regular breakfast sausage, no casing
- chicken broth
- Bell's seasoning
- McCormick poultry seasoning
- Peel, cut in half and place potatoes in a large pot of water. Bring to a slow boil and cook until the potato pieces are very fork tender.
- While potatoes are cooking, heat olive oil over medium heat in a large pan and add the diced onion. Cook for 5 minutes or until translucent. Add the finely chopped celery and cook for 6-8 minutes or until the celery is tender. Remove from the onions and celery from the pan and set aside.
- In the same pan and over medium heat, add the breakfast sausage meat (no casing) to the pan and using two forks, break apart the sausage meat into small pieces while cooking. Cook through until meat is lightly browned. Using a slotted spoon, remove the cooked sausage meat and set aside.
- Preheat oven to 350 degrees.
- Drain the potatoes and mash with the butter, milk, and add the 1 teaspoon of salt. If you like a creamier consistency, add more milk a little splash at a time.
- In a large mixing bowl, add the mashed potatoes, cooked sausage, and cooked onion and celery mixture. Add the ground black pepper and mix well to combine. Taste mixture and adjust seasoning if needed. Place potato mixture into a baking dish and cover.
- Place the covered baking dish into the over. *If mixture looks dry, add a little chicken broth and stir to combine.
- Bake covered in oven for 45 minutes. If you like a crust on the top, remove cover and bake for another 15 minutes.
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
Recipe by MaryBeth Clements and photos by Lorianne DeVita