Potato Stuffing (Old-Fashioned Potato Dressing)
Potato stuffing, also called potato dressing, is made by combining mashed potatoes with fine breadcrumbs, finely chopped onion, dried summer savory, and a bit of butter. Unlike bread-based stuffings made with bread cubes, its mashed potato base takes on a moist, compact texture when cooked inside a turkey.
Updated October 2026 with expanded notes and clearer instructions.
Potato stuffing, which my family calls dressing, has been part of my life for as long as I can remember. This recipe originally comes from my great-grandmother who was born in Newfoundland, later lived on Prince Edward Island, and eventually settled in Nova Scotia.
My family always cooks the prepared dressing in a foil-lined turkey cavity. It keeps the dressing contained in a neat little packet, however, you can also cook the dressing directly inside the turkey.
I’ve also cooked potato dressing by itself in covered baking dish, for other meals like roasted pork or chicken. It’s not bad, but the texture isn’t the same. For me, potato dressing is part of every turkey dinner and a recipe that connects five generations of my family.
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A Note From Kelly
In my family we call this “Garny’s dressing” because I couldn’t say “Granny” when I was little, and the name stuck. Since I was old enough to eat solid food, I’ve had it at every turkey dinner my mum made. After she died suddenly in 2019, my dad took over, and he’s now the family dressing master. Over the last few years, I’ve started making it myself, and I’ll eventually pass on the tradition to my daughter.
Ingredients For Potato Stuffing
Ingredient Notes
- Breadcrumbs (Fine): Use dry, fine, unseasoned breadcrumbs. Larger crumbs or panko won’t blend into the potatoes in the same way.
- Butter (Salted): I use salted butter for all of my recipes.
- Onion: We use yellow or white onion. Finely chop it so there aren’t large pieces in the finished dressing. If you like, you can also sauté the chopped onion in a skillet with a little butter until soft before adding it to the mixture.
- Pepper (Black): My family uses pre-ground black pepper for this recipe.
- Potatoes: Use any mashing potatoes you like. We generally buy yellow or Russet potatoes. Mash until smooth so there aren’t large chunks in the dressing.
- Salt: I use table salt for all of my recipes.
- Summer Savory (Dried): Dried summer savory is an essential herb on the East Coast of Canada and our family has always used Farmer John’s. This isn’t sponsored, it’s simply the brand I grew up with.
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): Seasoned breadcrumbs are an option, but they’ll change the flavour and may contain added salt.
- Butter (Salted): Use the same amount of unsalted butter, with an extra pinch of salt. Margarine also works.
- Onion: Replace the onion with the same amount of finely chopped shallots.
- Pepper (Black): Freshly ground black pepper or ground white pepper can be used instead.
- Potatoes: Any potatoes suitable for mashing can replace the yellow potatoes. Cook until tender, drain well, and mash until smooth.
- Salt (Table): Use the same amount of fine sea salt.
- Summer Savory (Dried): If you can’t find summer savory, dried thyme is the closest substitute. Start with half the amount of savory called for and adjust to your liking before stuffing the turkey.
Recipe Variations for Potato Stuffing
Try any of the following for a twist on this mashed potato dressing recipe:
- Bacon: ¼ cup, cooked and crumbled, fold into the combined dressing.
- Celery: ¼ cup, finely chopped and sautéed in a little butter until tender, mix into the potatoes before adding the breadcrumbs.
- Chives: 2 tablespoons, finely chopped, add to the breadcrumb mixture.
- Dried Cranberries: 2 tablespoons, chopped, fold in after combining the potatoes and breadcrumbs.
- Sausage: ½ cup, cooked, crumbled, and drained, fold into the combined dressing.
- Mustard Powder: ¼ to ½ teaspoon, whisk into the breadcrumbs before adding the potatoes.
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.
STEP 2: Mash the potatoes until no large pieces remain. Let cool slightly.
STEP 3: Combine the breadcrumbs, chopped onion, summer savory, salt, and pepper in a large bowl. Stir well to combine.
STEP 4: Add the mashed potatoes and mix until everything is evenly combined and no dry breadcrumbs remain.
STEP 5: Add the butter and mix until it’s fully incorporated, adding more as needed to lightly moisten the dressing. Taste the dressing and adjust the seasoning to your liking.
STEP 6: Just before roasting, loosely fill the turkey cavity with dressing. I line the cavity with aluminum foil because that’s how I learned to make it, and it makes the dressing easy to lift out in one neat packet after roasting. If using foil, fold it over the dressing before roasting. You can also spoon the dressing directly into the cavity without foil. Roast until the turkey is fully cooked and the centre of the dressing reaches 165°F (74°C). Transfer the dressing to a serving bowl and serve hot with turkey dinner.
Kelly’s Top Tips
- Cook the potatoes at a gentle but lively simmer rather than a hard boil so they don’t break apart in the water.
- The onion keeps some texture in the cooked dressing, which I love. If you prefer softer onion, sauté it in a little butter before adding it to the breadcrumb mixture.
- My mum always mixed the dressing with her hands rather than a spoon. You can do the same, but let the mashed potatoes cool until they’re comfortable to handle first.
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.
- To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- This recipe makes enough dressing for a 5 lb (2.27 kg) turkey. Double or triple the recipe as needed, keeping the ingredient proportions the same.
- The prep and cook times only cover the preparation of the dressing, not the time it takes to cook inside a turkey or separately in a baking dish.
- My family actually makes dressing by look and taste. Start with the listed amounts, aiming for a mixture that holds together when pressed without feeling wet or greasy. Taste and adjust the seasoning to what you like before stuffing the turkey.
- I line the turkey cavity with aluminum foil because that’s how I learned to make this dressing. It also keeps the dressing together so it can be lifted out in a neat packet after roasting. If you prefer, you can spoon the dressing directly into the turkey cavity without foil. Roast until the turkey is fully cooked and the centre of the dressing reaches 165°F (74°C).
- To bake the dressing separately, transfer it to a lightly buttered baking dish, cover tightly with a lid or foil, and bake at 350°F (180°C) for 25 to 30 minutes, until hot throughout. Please note, it will not have the same moist, compact texture as dressing cooked inside a turkey.
Storage for Potato Dressing
- Transfer leftover dressing to airtight containers and refrigerate within two hours of cooking. Keep covered in the fridge for up to three days. Reheat in a covered baking dish at 325°F (165°C) or in the microwave until the centre reaches 165°F (74°C).
- We always freezes leftover dressing for later without any problems or mealiness. I store it, wrapped in foil, then placed in a tightly sealed zipper-top freezer bag, for up to two months in the freezer.
More Recipes to Serve with Turkey Dinner
Printable Recipe Card
Potato Stuffing (Old-Fashioned Potato Dressing)
Equipment
- Measuring cups and spoons or digital kitchen scale
- Sharp knife and cutting board
- Medium pot
- Colander
- Potato masher
- Large mixing bowl
- Aluminum foil (optional)
- Digital read thermometer (for checking the dressing’s internal temperature when cooked inside a turkey)
- Baking dish (optional for baking the dressing separately)
Ingredients US cups or click for Metric grams
- 1 pound yellow or Russet potatoes (peeled, chopped into uniform pieces)
- 2 teaspoons table salt (for boiling the potatoes)
- 1 small yellow or white onion (finely chopped)
- 1 cup fine breadcrumbs (unseasoned)
- 4 teaspoons dried summer savory
- ½ teaspoon table salt (plus extra as needed to taste)
- ⅛ teaspoon ground black pepper (plus extra as needed to taste)
- 1 teaspoon salted butter (softened, plus extra as needed to moisten)
Instructions
- Place the peeled, chopped potatoes in a medium pot, cover with water, and add 2 teaspoons of table salt. Bring to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cook for 10 to 12 minutes, or until the potatoes are easily pierced with a fork.1 pound yellow or Russet potatoes, 2 teaspoons table salt
- Drain the cooked potatoes well in a colander set over the sink. Return them to the pot and mash until smooth. Set aside to cool slightly.
- Finely chop the onion. Add it to a mixing bowl with the breadcrumbs, summer savory, salt, and pepper. Stir well to combine.1 small yellow or white onion, 1 cup fine breadcrumbs, 4 teaspoons dried summer savory, ½ teaspoon table salt, ⅛ teaspoon ground black pepper
- Add the mashed potatoes to the breadcrumb mixture and mix with a spoon or your hands until no dry crumbs remain. If mixing by hand, let the potatoes cool until comfortable to handle. Add the softened butter and mix until combined, adding more as needed to lightly moisten the dressing.1 teaspoon salted butter
- To cook the dressing inside a turkey, spoon it loosely into the cavity just before roasting. I line the cavity with foil because that’s how I learned to make it, but you can add the dressing directly to the cavity if you prefer. If using foil, fold it over the exposed dressing. Roast until the turkey is fully cooked and the centre of the dressing reaches 165°F (74°C). Transfer the dressing to a serving bowl. Serve hot with turkey dinner.
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.
- To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
- This recipe makes enough dressing for a 5 lb (2.27 kg) turkey. Double or triple the recipe as needed, keeping the ingredient proportions the same.
- The prep and cook times only cover the preparation of the dressing, not the time it takes to cook inside a turkey or separately in a baking dish.
- My family actually makes dressing by look and taste. Start with the listed amounts, aiming for a mixture that holds together when pressed without feeling wet or greasy. Taste and adjust the seasoning to what you like before stuffing the turkey.
- I line the turkey cavity with aluminum foil because that’s how I learned to make this dressing. It also keeps the dressing together so it can be lifted out in a neat packet after roasting. If you prefer, you can spoon the dressing directly into the turkey cavity without foil. Roast until the turkey is fully cooked and the centre of the dressing reaches 165°F (74°C).
- To bake the dressing separately, transfer it to a lightly buttered baking dish, cover tightly with a lid or foil, and bake at 350°F (180°C) for 25 to 30 minutes, until hot throughout. Please note, it will not have the same moist, compact texture as dressing cooked inside a turkey.
Storage
- Transfer leftover dressing to airtight containers and refrigerate within two hours of cooking. Keep covered in the fridge for up to three days. Reheat in a covered baking dish at 325°F (165°C) or in the microwave until the centre reaches 165°F (74°C).
- We always freezes leftover dressing for later without any problems or mealiness. I store it, wrapped in foil, then placed in a tightly sealed zipper-top freezer bag, for up to two months in the freezer.
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.
More Nova Scotia Recipes
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.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission if you buy something through one of them at no extra cost to you. I only share products I use myself and genuinely recommend.
Love summer savoury in stuffing!
This is such a fascinating recipe! Curious if there is a specific reason why the cavity is lined with foil versus just putting the dressing directly in the cavity?
Thank you! Lining the turkey cavity with foil is simply the way I learned to make this dressing from my family. It also helps keep the dressing together so it can be lifted out in a neat packet after roasting.
You can absolutely spoon the dressing directly into the turkey cavity without foil if you prefer. I’ve updated the post and recipe card to clarify that the foil is optional and to include instructions for both methods. Thanks so much for asking!
I read your posts and recipes like they are parts of a novel, Kelly and this one makes me want to try it right now, without the turkey! You write so well and with such respect for all who/ that came before you. Thank you for this gem from Newfoundland and your family. Happy Thanksgiving – the best of all holidays. Kirsten
Well Thank You,
This almost is the exact stuffing I love and grew up with. The only difference is my mom always used both summer Savory AND strong sage.
I’ve been away from my Maritime home for 30 years, but my heart goes home every Christmas dinner with turkey and my potato stuffing.