Potato Stuffing (Mashed Potato Dressing with Summer Savory)
Traditional potato stuffing (dressing) made with mashed potatoes, onion, and summer savory, a cherished Nova Scotia family recipe for turkey dinners.
Servings: 6 servings
Calories: 198kcal
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.
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
Serving: 1serving | Calories: 198kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 486mg | Potassium: 411mg | Fiber: 4g | Sugar: 2g | Vitamin A: 351IU | Vitamin C: 17mg | Calcium: 120mg | Iron: 3mg