Amish Potato Stuffing Flavorful and Comforting Dish

Ingredients

• 4 medium russet potatoes, peeled and cubed
• 1 large onion, finely chopped
• 2 stalks celery, diced
• 1 medium carrot, finely grated
• 1 cup cornbread crumbs
• 1 cup bread crumbs
• 0.5 cup chicken broth (or vegetable broth for a vegetarian version)
• 2 teaspoons dried sage
• 1 teaspoon dried thyme
• 0.5 teaspoon black pepper
• to taste salt
• 4 tablespoons unsalted butter, melted
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Begin by boiling the cubed potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and mash them in a bowl; set aside.
2. In a skillet over medium heat, melt 2 tablespoons of the butter. Add the chopped onion, celery, and carrot. Sauté until the vegetables are soft and the onion is translucent, about 5-7 minutes.
3. In a large mixing bowl, combine the mashed potatoes, sautéed veggies, cornbread crumbs, bread crumbs, chicken broth, sage, thyme, black pepper, and salt. Mix well until fully combined.
4. Preheat your oven to 350°F (175°C). Grease a baking dish with the remaining 2 tablespoons of melted butter.
5. Pour the stuffing mixture into the prepared baking dish, spreading it evenly.
6. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden and crispy.
7. Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh parsley before serving.