A big recipe for Pennsylvania Dutch potato and bread dressing will feed a big table full of people during the holidays.
Preparation Time
1 hr 30 mins
Cooking Time
60 mins
Total Time
2 hr 30 mins
Calories
544 Calories
Recipe Instructions
Step 1
Place potato cubes in a large pot and cover with salted water; Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain; allow to steam dry for 1 to 2 minutes.
Step 2
Melt 1/2 cup butter in a large skillet over medium heat. Add onions and celery; cook and stir until reduced and browned, about 30 minutes.
Step 3
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13-inch glass baking dishes.
Step 4
Combine 1/2 cup butter and cooked potatoes in the bowl of a stand mixer fitted with the paddle attachment; start on Low setting. With mixer running, add 4 slices torn bread, 1 cup milk, and 1 tablespoon seasoned salt until combined, then add 4 more torn slices bread and remaining 1/2 cup milk until combined, then add 2 more torn slices bread until roughly incorporated.
Step 5
Add onion-celery mixture, 4 more torn slices bread, 1/2 cup more butter, and 1 tablespoon more seasoned salt to the mixer bowl until incorporated, then add 2 to 4 more torn slices bread, allowing mixer to run until desired consistency.
Step 6
Cut remaining 1/2 cup butter into thin slices. Divide dressing between prepared baking dishes; top with sliced butter and remaining 1 tablespoon seasoned salt. Cover dishes with aluminum foil.
Step 7
Bake in the preheated oven until dressing browned, about 1 hour.
Ingredients
1 bunch celery, diced
3 onions, diced
2 cups butter, divided
10 pounds potatoes, peeled and cut into 1-inch cubes
3 tablespoons seasoned salt, divided
1 (1 1/4 pound) loaf of white bread, torn into pieces, or as desired - divided
