12 tablespoons butter, divided (1 ½ sticks plus more for serving)
2 ½ cups onion, diced small
1 cup celery, diced fine
1 16-ounce loaf sour dough bread (one-pound loaf), about 6-7 cups after processing into crumbs
2 teaspoons Bell’s Seasoning (or other poultry seasoning of your choice such as Savory)
1 ½ teaspoons kosher salt
½ teaspoon white pepper
2 tablespoons fresh parsley, minced
3 pounds russet potatoes
1 cup half & half
Place one stick of butter in a medium skillet or sauté pan and heat over medium heat. Once melted, add onions and celery and sauté for ten minutes or until the vegetables are tender and the onions are starting to caramelize. Remove from heat and add the rest of the butter. It will just melt into the onions as you prepare the rest of the dish. Set aside.
Remove crust from the sour dough loaf and cut the remaining bread into cubes. Place in a food processor and process until the bread is coarsely chopped. Don’t over process.
Pour this into a large bowl and add the Bell’s (or other poultry seasoning of your choice), salt, pepper and parsley and toss.
While the onions are cooking, peel and cut the potatoes into one-inch pieces and place in a pot of salted water and boil until fork tender, about 5-10 minutes.
Heat the one cup of half & half to hot. OK to heat in microwave about one minute.
Drain the potatoes then place back in the pan with the hot half & half and coarsely mash leaving some chunks.
Toss the bowl of bread with the onion and butter mixture then add this to the mashed potatoes and stir with a wooden spoon.
Taste and adjust seasoning if needed, then serve in a bowl with additional butter over the top.
Keywords: potato stuffing