How to Make Mashed Potato Stuffing for a Thanksgiving Turkey

Updated on August 29, 2018

Thanksgiving, or Any Time of the Year

I have always loved Thanksgiving and the meal that comes with it. In my recollection, there has not been one Thanksgiving without some kind of stuffing on the table. In this article, I will share an adaptation of a recipe that was shared with me that actually includes mashed potatoes in the stuffing! Granted, we almost always have mashed and/or sweet potatoes, as well, at our Thanksgiving dinner—but this recipe is a fun and unique twist. Let it not be limited to Thanksgiving, as you can have turkey and stuffing at other times of the year, too.

Ingredients for Mashed Potatato Stuffing

  • Five to Six cups of mashed potatoes (just plain potatoes, not prepared with extra milk, butter, etc.)
  • Six cups of cut up day old white bread (though wheat will do, or even use another favorite bread)
  • Two and one half cups of onions, chopped
  • 1 whole cup of fresh parsley (if you absolutely can't get fresh, you can substitute much less of dried, but it takes a lot from the recipe.)
  • One cup of chopped celery leaves
  • Three to Three and a half Tablespoons of butter, melted
  • One teaspoon Pepper
  • One and half teaspoon Salt
  • Mixture of pinches of thyme, garlic and onion and any other favorite spices for turkey stuffing
  • Dash of Cayenne Pepper (optional)
  • One Tablespoon of all purpose flour
  • 3/4 cups of egg (or egg substitute, but I like to use egg whites)
  • One cup of milk
  • One Turkey (of course! Approximately 12-14 pounds. If larger or smaller, adjust accordingly)

Instructions for Stuffing the Turkey

1. Combine your potatoes, bread pieces, onions, celery leaves, parsley, butter, salt and pepper, and any other spices into a large bowl.

2. In a smaller bowl, beat the egg and add the flour together. Stir in your milk.

3. Pour second mixture into into the potato mixture and mix this up well. (If you filling seems pretty dry, add just a little bit of milk to it at a time until it is not too dry.)

4. Before sticking your turkey in the oven, stuff it with the stuffing mixture. Tie the drumsticks of your turkey together to kind of close it up. Place your turkey in a roasting pan, on a rack. (Later we cover up the turkey with a foil tent, so it doesn't get too done in certain parts.

5. Bake the turkey at 325 degrees for four and a half to five hours, or better yet use a meat thermometer that eventually reads 180 degrees. This prevents loss of juices from needless pricking or poking of the turkey. You can baste the turkey as needed with the juices.

6. Let the turkey rest when you take out of oven. Never cut into it right away or you will lose juices and you will think the turkey is dry (for a reason!).

Makes about 10 to 12 Servings.

Do you like Stuffing?

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Questions & Answers

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      • oceansnsunsets profile imageAUTHOR

        Paula 

        5 years ago from The Midwest, USA

        Hello Tiffany, how wonderful to hear that Thanksgiving is your favorite holiday! Collecting recipes for my favorite holidays is something I have loved to do for some time. Thanks for taking the time to stop by and comment, and my apologies in delaying in response. Hope your holidays were wonderful!

      • tiffany delite profile image

        tiffany delite 

        5 years ago from united states

        thanksgiving is my absolute favorite holiday! thank you so much for doing this hub...it sounds so yummy that i think i just might try it at our thanksgiving this year! blessings...

      • oceansnsunsets profile imageAUTHOR

        Paula 

        6 years ago from The Midwest, USA

        Scott, thank you for your comment. :) I have never tried that seasoning, but I will have to look into it!

      • profile image

        Scott Perreault 

        6 years ago

        Yum, very similar to my family's stuffing, been doing it for geberstions but we do add Bell seasoning for that savory edge.

      • oceansnsunsets profile imageAUTHOR

        Paula 

        7 years ago from The Midwest, USA

        Hi Lady Guinevere, I did kind of just do that above in the comments. I love the idea, good ideas there for sure! Open to more as well. Glad you are going to try it and let us know how it turns out if you can. I would love to know if you do the "out of the turkey" version of the stuffing!

        I also like the sharing aspect of hubpages and in general like you said.

      • oceansnsunsets profile imageAUTHOR

        Paula 

        7 years ago from The Midwest, USA

        Pamela, I think that is a great idea to try it in a hen first, then you can know if its something to do on a bigger scale perhaps later on. Thanks for your comment!

      • Pamela99 profile image

        Pamela Oglesby 

        7 years ago from Sunny Florida

        I have never heard of making this type of stuffing but it sounds really good. I am bookmarking this recipe and I will try it in a hen first since my husband is injecting and frying the turkey this year. Thanks for sharing a great new recipe.

      • Lady Guinevere profile image

        Debra Allen 

        7 years ago from West By God

        You should put it in your hub and say that it is from PCUNIX. I always liked the sharing aspect of Hubpages and people in general.

      • oceansnsunsets profile imageAUTHOR

        Paula 

        7 years ago from The Midwest, USA

        Pcunix, thanks for sharing your version of how to make even more of this potato stuffing.

      • Lady Guinevere profile image

        Debra Allen 

        7 years ago from West By God

        Thanks a bunch!!

      • Pcunix profile image

        Tony Lawrence 

        7 years ago from SE MA

        Yes, a casserole dish or a covered cake pan. For two inch thick, maybe twenty minutes at 300 degrees covered and then move it up under the broiler uncovered to brown the top just a little.

        Everything we put in is precooked. We sauté and season the celery and onions separately and then mix it in. If it is too dry, we add hot skim milk.

      • oceansnsunsets profile imageAUTHOR

        Paula 

        7 years ago from The Midwest, USA

        Thanks Lady Guinevere!

      • Lady Guinevere profile image

        Debra Allen 

        7 years ago from West By God

        Oh I loooove Mashed Potatoes and I may try this this year! PCUNIX--how long do you cook yours and is it in a cassarole dish?

      • oceansnsunsets profile imageAUTHOR

        Paula 

        7 years ago from The Midwest, USA

        That is cool, Pcunix! I love both mashed potatoes and stuffing, and think that is a great idea. The cut up mushrooms sound like a must, so those will have to go in to the stuffing too. As for the number of people, we often have to cook more than can fit into the turkey, so cooking on the outside is a great alternative.

      • Pcunix profile image

        Tony Lawrence 

        7 years ago from SE MA

        Yes, we started adding mashed potatoes thirty years ago, Your recipe is similar to ours, except we also add cut up mushrooms.

        You can also cook this outside of the bird. As we can't possibly get enough into the bird to make everyone happy, we do it that way.

      • oceansnsunsets profile imageAUTHOR

        Paula 

        7 years ago from The Midwest, USA

        Thanks Phoenix!

      • PhoenixV profile image

        PhoenixV 

        7 years ago from USA

        Yum this sounds different and good !

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