This savory potato stuffing recipe is an old fashion family recipe, updated with a few healthy twists.

If you are making this for Easter, Thanksgiving or Christmas dinner than you will love that you can make this the day before. Just pull it out of the fridge and pop it into the oven.  Ahh...so nice one less thing to do on the day of the big dinner.

This stuffing goes great with our Savory Roasted Mushroom Make Ahead Gravy recipe.

Lets do this...cook onions until golden brown...

Add the chopped celery

Add the sage, thyme, rosemary

Stir

Add in the bread crumbs

Stir

Mash the potatoes

Add the onion mixture to the mashed potatoes

Give it a stir until combined, don't over mix.  Now its ready to be transferred to the dish that you will be baking it in.

What You Need

• 6-7 large potatoes
• 1 large onion (or 2 medium onions) 
• 2 cups of diced celery
• 2 tablespoons coconut oil
• 1 teaspoon Himalayan salt
• 1 tablespoon sage
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1/2 teaspoon freshly cracked pepper
• 2 slices whole wheat bread    
• Dried cranberries (optional) 

What To Do

Prep   

(1)  Peel the potatoes and cut them into cubes, chop up the red onion and celery

(2) Throw the bread into a blender and blend up into bread crumbs.  

(3) Rub some coconut oil into the bottom and sides of the dish that you will be baking the stuffing in.

Get Cooking  

(4) Get those potatoes boiling.

(5) Heat 1 tablespoon of the coconut oil in a frying pan medium heat then add in the chopped onion and cook until golden brown. 

(6) Add the chopped celery to the frying pan and continue to cook on medium heat for another 5 minutes.

(7) Turn the heat off and then add in the sage, thyme,  rosemary and bread crumbs, give it a stir.  Set aside until the potatoes are ready.

(8) When the potatoes are ready drain the water.  Add 1 tablespoon coconut oil, salt and pepper and then mash the potatoes

(9) Add in the onion mixture to the potatoes and give it a stir until combined, don't over mix

(10) Put the stuffing in the dish that you will be baking it in, when it cools put it in the fridge.  Or if you are making the same day then skip the fridge part.

Bake  

(11) On the day of the big dinner, about 45 minutes before you are ready to eat -  take it out of the fridge and bake at 350 for 25 minutes and cover with a lid or tin foil.

(12) Remove the lid and bake for another 20 minutes (so that's 45 minutes in total, 25 with a lid and 20 minutes without).  

(13) Just before serving sprinkle on some dried cranberries (optional)

Let’s Get Healthy Together

Get in the kitchen and give this recipe a try.

Enjoy

Let us know how it turns out for you.  Write us a comment or post a picture on instagram and tag us @saltsole, we wanna see it.

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You Might Also Like 

• Comforting Lentil Shepherd's Pie
• Coconut Oil Oven Roasted Crispy Potato Slices

• Savory Roasted Mushroom Make Ahead Gravy

Credit/Acknowledgement

Icon credit - Noun Project

• Onion icon created by: Luis Prado