Skip to content

Maine Potato Stuffing

Get ready for a mouthwatering dish that will have your taste buds dancing!

The result? A decadent, flavorful dish that will have you licking your lips for more. Serve it in a bowl with a generous pat of butter on top, and watch it disappear before your eyes!

Print Recipe


  • 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


  • First, heat up a skillet with butter and sauté some onions and celery until they caramelize and become tender. The aroma alone will have you drooling!
  • Then, take a loaf of sourdough bread and chop it up in a food processor. Don’t worry about making it too fine – a little texture goes a long way!
  • Season the bread cubes with Bell’s poultry seasoning, salt, pepper, and parsley. In another pot, boil some potatoes until they’re fork-tender.
  • Then, mash them up and add hot half & half for that creamy, velvety texture.
  • Combine everything together, toss in the onion and butter mixture, and give it a good stir.

Find other recipes using these ingredients: