Reviewed: Apr. 2, 2012

Great recipe that we enjoy at family gatherings. We make ours with bacon, onion, celery and lots of parsley. We use less bread.

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Reviewer:

sadielady

Reviewed: Dec. 18, 2011

This is it! This is the same recipe that my Grandmother made!! I believe that marjoram is the "secret ingredient" that you are missing. THANK YOU for submitting this recipe!!

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Reviewer:

chickieboo

Cooking Level: Expert

Home Town: Boonton, New Jersey, USA

Reviewed: Oct. 26, 2011

i have to give this 5 stars.i made this 4 times in the last month,friends i served it to gobbled it up, not even a teaspoon left..the key ingred is the sage.. i used to eat this when i lived in N.S., but this recipe is 10 times better.didn't change a thing, only that i used homemade bread.WOW, AWESOME.thanks for the best recipe in my collection now.

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Reviewer:

betty

Cooking Level: Expert

Living In: Deer Lake, Newfoundland, Canada

Reviewed: Oct. 3, 2011

These are Great just the way they are, but for a change of pace try adding 1 cup of shredded cheese and 8 strips of crisp crumbled bacon. I have used both Velvetta Cheese and Blue Cheese (depends on your family's taste buds) All three ways make goooooooooood taters!!!

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Reviewer:

deanieg

Reviewed: Oct. 3, 2011

I make a version of this recipe every holiday. The only difference is that I fry the bread cubes also. It adds a little crunch to the filling.

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Reviewer:

muddymeadows

Reviewed: Oct. 1, 2011

Been eating this since I was old enough to eat.. my mother always added Marjoram..

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Reviewer:

NancyE

Cooking Level: Expert

Home Town: Reading, Pennsylvania, USA

Living In: Perris, California, USA

Reviewed: Sep. 30, 2011

SAGE is the "secret" ingredient -large pinch of SAGE. It is not Thanksgiving without this dish- this WAS our stuffing growing up. I just always thought it was a Yankee recipe. Mom must have learned it in Home Ec.

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Reviewer:

KiraNJ

Reviewed: Sep. 30, 2011

I grew up with this "stuffing" in Southern New Jersey--I never knew it was Pennsylvania Dutch!(We just called it Mom's Potato Stuffing.) I make my own version with browned ground turkey and dried cranberries added for a one-dish meal. This is so popular at church suppers/family buffets that the last time I brought it -it was gone before I got up to it in line! It makes a big difference to use real potatoes (even day-old as mentioned) and fresh bread(french is best without the crust) but you can take short cuts and use instant potatoes and stuffing mix--but I wouldn't! (My guesses for the "secret" ingredient would be either ground sage or nutmeg...)

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Reviewer:

Zia Ravyn G.

Cooking Level: Expert

Home Town: Millville, New Jersey, USA

Living In: Bedford, Virginia, USA

Reviewed: Sep. 30, 2011

I have been making this particular dish for 30 years. It is a nice alternative to just plain mashed potatoes or plain bread stuffing. My only comment is that I find that for some reason, the tatse is better if the mashed potatoies are a day or even a few days old.

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Reviewer:

Georgia

Reviewed: Sep. 24, 2011

This is a wonderful "comfort food" !!! Excellent with the traditional Thanksgiving dinner. My family has made this for every holiday dinner for over 40 years. Everyone we have shared this dish with has loved it and asked for the leftovers :)

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5 users found this review helpful