Potato Stuffing (Old-Fashioned Potato Dressing)

A plate of turkey dinner with potato stuffing, also called potato dressing.

5 from 1 vote

Potato Stuffing (Old-Fashioned Potato Dressing)

Potato stuffing, also called dressing, made with mashed potatoes, onion, and summer savory, is an old family recipe for turkey dinners.

Prep Time20

Cook Time12

Total Time32

Course: Side Dish

Cuisine: Nova Scotian

Servings: servings

Calories: 153kcal

Author: Kelly Neil

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

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

US cups - Metric grams

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