Mashed Potato Stuffing
Creamy, herbed mashed potato stuffing that swaps breadcrumbs for fluffy mashed potatoes, creating a vegetarian-friendly comfort food perfect for Thanksgiving or any festive gathering.
Ingredients
- 2 cups mashed potatoes about 4 medium russets, room temperature
- 1 tablespoon butter or olive oil Kerrygold for richness, or avocado oil for a healthy twist
- 1 small yellow onion finely chopped (swap leek for a milder taste)
- 2 celery stalks diced small fresh market celery adds crunch
- 2 cloves garlic minced (roasted garlic gives sweetness)
- 1 teaspoon dried sage or 1 tablespoon fresh, chopped
- 1 teaspoon dried thyme sub with herbes de Provence
- ½ teaspoon kosher salt adjust to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup low-sodium vegetable broth more if mix feels dry
- ¼ cup fresh parsley chopped (flat-leaf preferred)
- ½ cup whole-wheat bread cubes optional for extra texture; use gluten-free cubes if needed
Instructions
- Preheat the oven to 350°F and grease a 9x9-inch baking dish with butter or nonstick spray.
- In a skillet over medium heat, sauté onion and celery in butter or oil until soft and sweet.
- Stir in garlic, sage, thyme, salt, and pepper. Cook until fragrant.
- Transfer sautéed vegetables to a bowl. Add mashed potatoes, parsley, and bread cubes. Fold gently until combined.
- Gradually add vegetable broth to moisten the mixture. Spread it in the baking dish and press lightly for crisp edges.
- Bake for 25-30 minutes until lightly browned. Rest for 5 minutes before serving.
Notes
For a cheesy twist, add sharp cheddar or Gruyère. Make it gluten-free by skipping bread cubes. Dairy-free option: use coconut oil and non-dairy milk. Add roasted butternut squash cubes for an autumn touch. Mix in cooked lentils or smoked tofu for a protein boost.
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