Potato Stuffing (Mashed Potato Dressing with Summer Savory)
Potato stuffing, which we call dressing, has been part of my family for as long as anyone can remember. This recipe came from my great-grandmother, who was born in Port aux Basques, Newfoundland, later lived on Prince Edward Island, and eventually settled in Nova Scotia. She passed it down through generations, and we’ve always called it Garny’s Dressing after her. The name stuck because, as the story goes, I couldn’t say Granny when I was small.
From the time I could eat solid food, I’ve had Garny’s Dressing at every single turkey dinner at my parents’ house. My mum made it my whole life, but since she passed away suddenly in 2019, my dad has taken over. He gets up at five in the morning to boil and mash the potatoes and mix the dressing by hand before stuffing it inside our Thanksgiving or Christmas turkey.
As the dressing bakes inside the bird, it compacts and steams in a way you can’t really replicate any other way. You can bake it separately in a foil-covered dish, but it never quite has the same texture. For me, mashed potato dressing isn’t just a side dish. It’s a thread that ties four generations of East Coast kitchens together.
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Ingredients For Potato Stuffing
Ingredient Notes
- Breadcrumbs: Use dry, fine breadcrumbs for the right texture.
- Butter: I use salted butter for all of my recipes.
- Onion: A small onion is about 100 grams when chopped. Choose a firm, yellow or white onion with tight, blemish-free skin.
- Pepper (Black, Ground): My family uses pre-ground black pepper for this recipe.
- Potatoes: I like yellow potatoes for a fluffy, creamy mash.
- Salt: I use table salt for all of my recipes.
- Summer Savory (Dried): This herb defines the traditional East Coast flavour. Look for dried summer savory, not poultry seasoning or mixed herbs.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Breadcrumbs (Fine): You can use any breadcrumbs, including seasoned if that’s what you have, as long as they’re very small, uniform crumbs.
- Butter: Use the same amount of margarine. You can also use unsalted butter. Just add an extra pinch of salt.
- Onion: Replace one small onion with two small to medium shallots, finely chopped.
- Pepper (Black, Ground): Use the same amount of freshly cracked black pepper. White pepper will also work.
- Potatoes: You can use any potatoes you want. Just make sure not to boil them too hard, or they may disintegrate in the water.
- Salt (Table): Use the same amount of fine sea salt or half the amount of kosher salt.
- Summer Savory (Dried): Use the same amount of poultry seasoning or dried thyme.
Recipe Variations
Try any of the following for a twist on this mashed potato dressing recipe:
- 35% Heavy Cream: 2 tablespoons, add while mashing for extra richness
- Bacon: ½ cup, cooked and crumbled, stir into the breadcrumb mixture
- Celery: ¼ to ½ cup, finely chopped, add to the onion
- Cheese (Cheddar): ½ cup, grated, fold in with the potatoes
- Chives: 2 tablespoons, finely chopped, sprinkle in with the summer savory
- Garlic: 1 to 2 cloves, minced, stir into breadcrumb mixture
- Sausage (Cooked): ½ cup, crumbled, fold in with the mashed potatoes
- Sour Cream: Up to ¼ cup, mashed in with butter
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Potato Stuffing
STEP 1: Place the peeled, chopped potatoes in a pot of salted water. Cook until tender, drain well, then return them to the pot with the butter.
STEP 2: Mash until smooth and creamy, with no large pieces remaining.
STEP 3: Add the diced onion, breadcrumbs, dried summer savory, salt, and pepper to a large bowl.
STEP 4: Stir until everything is evenly combined.
STEP 5: Add the mashed potatoes to the bowl.
STEP 6: Stir until everything is fully combined and no dry bits of breadcrumb remain.
STEP 7: Either spoon the mixture into the foil-lined cavity of a turkey to roast, or transfer it to a baking dish.
STEP 8: If you’re stuffing a turkey, add the dressing to the foil-lined cavity just before the bird goes into the oven and roast it along with the turkey. If baking in a dish, cover tightly in foil and bake at 350ºF for 40 to 45 minutes. Serve hot.
Expert Tips
- Avoid a hard boil while cooking, or the potatoes may break apart and lose their starch. I keep mine at a gentle but lively simmer over medium heat.
- Finely chop the onion so it softens easily when mixed into the warm potatoes.
- If baking the stuffing in a dish rather than in a turkey, you can brush the top with melted butter to make a golden crust.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- This recipe makes enough dressing for a 5 lb (2.27 kg) turkey. Double or triple the recipe for larger birds, keeping the ratios the same.
- If you’re stuffing the dressing inside a turkey, line the cavity with foil first to make cleanup easier and keep the dressing from sticking. Leave a bit of foil overhang so you can fold it loosely over the dressing to keep it moist. Once the turkey is roasted, use the foil to gently lift the dressing out and transfer it to a serving bowl.
Storage
- Cool the dressing completely before storing. Keep it in an airtight container in the fridge for up to three days. Reheat in a covered baking dish at 325°F or in the microwave until warmed through.
- Freezing isn’t ideal, as the potatoes can turn mealy once thawed, although my step-mother freezes hers and doesn’t seem to have any trouble.
Recipes Related To Mashed Potato Stuffing
Printable Recipe Card
Potato Stuffing (Mashed Potato Dressing with Summer Savory)
Special Equipment
- Measuring cups and spoons
- Sharp knife and cutting board
- Medium pot
- Colander
- Potato masher
- Large mixing bowl
- Foil optional if not stuffing a turkey
- 9-inch (23-cm) square baking dish optional if not stuffing a turkey
Ingredients
- 1 pound potatoes, peeled, chopped into uniform pieces
- 1 small onion, finely chopped
- 1 cup fine breadcrumbs, unseasoned
- 4 teaspoons dried summer savory
- ¾ teaspoon table salt, plus 1 tablespoon for boiling the potatoes
- ¼ teaspoon ground black pepper
- 3 tablespoons salted butter, room temperature to soft
Instructions
- Place the peeled, chopped potatoes in a medium pot, cover with water, and add 1 tablespoon of table salt. Set the pot over high heat and bring to a boil. Reduce the heat to medium and cook until the potatoes are tender, about 8 to 10 minutes.
- While the potatoes cook, finely chop the onion. Add it to a large bowl with the breadcrumbs, summer savory, salt, and pepper. Stir to combine.
- Drain the cooked potatoes in a colander, then return them to the pot. Add the butter and mash until smooth.
- Add the mashed potatoes to the breadcrumb mixture and stir until no dry crumbs remain. Stuff the dressing into a foil-lined turkey cavity, or transfer to a baking dish, cover with foil, and bake at 350ºF (180ºC) for 40 to 45 minutes. Serve hot.
Recipe Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- This recipe makes enough dressing for a 5 lb (2.27 kg) turkey. Double or triple the recipe for larger birds, keeping the ratios the same.
- If you’re stuffing the dressing inside a turkey, line the cavity with foil first to make cleanup easier and keep the dressing from sticking. Leave a bit of foil overhang so you can fold it loosely over the dressing to keep it moist. Once the turkey is roasted, use the foil to gently lift the dressing out and transfer it to a serving bowl.
Storage
- Cool the dressing completely before storing. Keep it in an airtight container in the fridge for up to three days. Reheat in a covered baking dish at 325°F or in the microwave until warmed through.
- Freezing isn’t ideal, as the potatoes can turn mealy once thawed, although my step-mother freezes hers and doesn’t seem to have any trouble.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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