How to Make Mashed Potato Stuffing for a Thanksgiving Turkey


Paula has been an online writer for over 10 years. Her work focuses on a wide variety of topics.

Stuffing is a staple at many Thanksgiving dinners.

Stuffing is a staple at many Thanksgiving dinners.

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.

Mashed Potato Stuffing Recipe


  • 5-6 cups mashed potatoes, just plain potatoes, not prepared with extra milk, butter, etc.
  • 6 cups cut-up, day-old, white bread (your favorite bread will do as well)
  • 2 1/2 cups onions, chopped
  • 1 cup fresh parsley (if you absolutely can't get fresh, you can substitute much less of dried, but it takes a lot from the recipe.)
  • 1 cup chopped celery leaves
  • 3-3 1/2 tablespoons butter, melted
  • 1 teaspoon pepper
  • 1 1/2 teaspoon salt
  • Mixture of pinches of thyme, garlic, onion and, any other favorite spices for turkey stuffing
  • Dash of cayenne pepper (optional)
  • 1 tablespoon all-purpose flour
  • 3/4 cup egg or egg substitute, but I like to use egg whites
  • 1 cup milk
  • 1 turkey, approximately 12-14 pounds; if larger or smaller, adjust accordingly


  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 the second mixture 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 it out of the oven. Never cut into it right away or you will lose juices and you will think the turkey is dry (for a reason!).

Note: makes about 10 to 12 servings


Paula (author) from The Midwest, USA on December 27, 2012:

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 from Wichita, KS on October 31, 2012:

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...

Paula (author) from The Midwest, USA on December 02, 2011:

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

Scott Perreault on November 19, 2011:

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

Paula (author) from The Midwest, USA on November 22, 2010:

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.

Paula (author) from The Midwest, USA on November 21, 2010:

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!

Pamela Oglesby from Sunny Florida on November 21, 2010:

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.

Debra Allen from West By God on November 21, 2010:

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.

Paula (author) from The Midwest, USA on November 21, 2010:

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

Debra Allen from West By God on November 21, 2010:

Thanks a bunch!!

Tony Lawrence from SE MA on November 21, 2010:

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.

Paula (author) from The Midwest, USA on November 21, 2010:

Thanks Lady Guinevere!

Debra Allen from West By God on November 21, 2010:

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?

Paula (author) from The Midwest, USA on November 21, 2010:

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.

Tony Lawrence from SE MA on November 21, 2010:

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.

Paula (author) from The Midwest, USA on November 20, 2010:

Thanks Phoenix!

PhoenixV from USA on November 20, 2010:

Yum this sounds different and good !

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