This moist and mellow recipe came from my mother-in-law to my husband from her family.
- 3 potatoes, peeled and cubed
- ½ cup butter
- 2 celery stalks, finely chopped
- 1 large onion, minced
- 2 tablespoons dried summer savory
- 2 eggs, beaten
- 6 slices bread, cut into cubes
- salt and ground black pepper to taste
- 1 Place potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two, then mash.
- 2 Melt the butter in a skillet over medium heat; cook the celery and onion in the butter until the onion has turned translucent, 5 to 7 minutes. Fold into the mashed potatoes along with the savory, and allow to cool until just warm.
- 3 Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.
- 4 Use as a stuffing for turkey, or bake in buttered loaf pans at 350 degrees F (175 degrees C) for 30 to 40 minutes.
- Calories 163.2
- Carbohydrate 17.8 g
- Cholesterol 51.3 mg
- Fat 9 g
- Fiber 2.2 g
- Protein 3.4 g
- Saturated Fat 5.3 g
- Sodium 166.3 mg
- Sugar 1.8 g
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