This gluten free Crockpot PA Dutch Potato Stuffing combines two classic Thanksgiving sides into one glorious dish. With each bite, you will get both mashed potatoes and stuffing so that you can truly enjoy the best of both worlds.
Why You Need this Recipe in Your Life
When I think about Thanksgiving, one of the first things I think about is this Crockpot PA Dutch Potato Stuffing. Growing up, my grandma would make it every year and it was my favorite part about Thanksgiving. If I’m being honest, I could easily fill up my plate with this stuffing, leave out the rest, and be completely happy! So, what makes this recipe so special? It’s the delicious combination of mashed potatoes with classic stuffing which creates the most mouthwatering side dish you’ve ever tasted! It’s a traditional Pennsylvania Dutch recipe and is based off the one that my grandma used to make. I simply made some adjustments to make it gluten free with the option of also making it grain free and dairy free.
Ingredients Needed to Make PA Dutch Potato Stuffing
- Bread cubes
- Russet Potatoes
- Coconut Milk
- Celery
- Onions
- Chicken broth
- Salt
- Pepper
- Garlic powder
- Thyme
- Fresh parsley (the fresh part is important!)
- Ghee
- Extra virgin olive oil
Kitchen Tools:
In order to make this Crockpot PA Dutch Potato Stuffing, you will need to make sure you have the kitchen tools listed below.
- Crockpot (you can check out the one I use and love here)
- Large skillet (it should be at least 14 inches)
- Large pot
- Knife
- Cutting board
- Mixing spoon
How to Make Crockpot PA Dutch Potato Stuffing
Step One: Prep the Bread Cubes
Preheat the oven to 400 degrees. Cut the bread into cube sized pieces and place them on a baking sheet. Bake for 20-25 minutes.
Step Two: Prep the Potatoes
Bring water to boil in large pot. Peel and cut the potatoes then place them in the boiling water for 15 minutes or until tender when poked with a fork. The smaller you cut the pieces of potatoes, the quicker they will cook. Dice the onion, celery and parsley and set aside.
Step Three: Make the Stuffing
Heat the extra virgin olive oil and 1/4 cup of ghee in a large skillet and add in the diced onions and celery. Cook on high heat for 5 minutes until the onions and celery are tender. Add the salt, pepper, garlic powder and thyme to the skillet and mix together. Next, add the bread cubes, parsley and chicken broth to the skillet and continue to cook on medium heat for 5 minutes or until bread cubes become slightly soft.
Step Four: Combine and Let the Crockpot Do the Rest
Drain the water from the potatoes and add the 1 Tablespoon of ghee and coconut milk in the pot with the potatoes. Mash the potatoes until they become thick and creamy. Add the mashed potatoes and stuffing to the crockpot and gently mix together. Cook on low for 2 hours, gently stirring occasionally.
How to Make this PA Dutch Potato Stuffing Grain Free and Dairy Free
To make this recipe grain free, you will need to choose a bread that is grain free. There are some store bought options out there that would work for this recipe. You could also make my Homemade Paleo & Nut Free Bread and use that in this recipe as well. For both options, you will need to still cut the bread into cube sized pieces and bake it before using.
To make this recipe dairy free, simply swap the ghee for dairy free butter like Earth Balance. It will work just as well!
Prep This Recipe to Save Time
Whether you are making this recipe for Thanksgiving, another holiday or a weeknight dinner, you can prep parts of this recipe ahead of time to make it easier for you the day of! The most time consuming parts of this recipe are the mashed potatoes and bread cubes. Both can be easily prepped a few days before to save you some time. You could also dice the celery too if you want to save even more time. That way, on the day you plan on making this recipe, you simply have to add everything to the skillet for 10 minutes then let the crockpot do the rest!
Commonly Asked Questions
What can I use instead of the ghee?
If you cannot tolerate ghee or simply prefer not to use it in this recipe, you can replace it with regular butter or any other dairy free butter (I like the Earth Balance brand).
What potatoes are the best to use in this recipe?
For this recipe, russet potatoes are going to work best. The texture is important because it needs to mix well with the stuffing. I have not tried any other type of potato so I can’t comment on how others might work with this recipe.
Is fresh parsley necessary?
YES! I cannot stress this one enough…you need fresh parsley for this recipe! It definitely makes a big difference so don’t skip this step!
Check out these recipes for more delicious side dishes…
- Easy Scalloped Potatoes (Gluten Free & Dairy Free)
- Gluten Free Instant Pot Garlic Mashed Potatoes
- Easy Baked Green Beans
- Instant Pot Cauliflower Mashed Potatoes
This Crockpot PA Dutch Potato Stuffing will always be one of my favorite holiday recipes! Just thinking about it brings back all those warm feelings and memories. I hope you enjoy this recipe as much as I have over the years!
-Kelsey
Gluten Free Crockpot PA Dutch Potato Stuffing
Crockpot PA Dutch Potato Stuffing (Gluten Free)
Course: Side DishDifficulty: Moderate10
servings50
minutes2
hours2
hours50
minutesThis gluten free Crockpot PA Dutch Potato Stuffing combines two classic Thanksgiving sides into one glorious dish. With each bite, you will get both mashed potatoes and stuffing so that you can truly enjoy the best of both worlds.
Ingredients
7 cups gluten free breadcrumbs (1 loaf of Canyon Bakehouse bread*)
8 cups mashed russet potatoes
1.5 cups coconut milk
4 cups diced celery
2 large sweet onions
1 + 1/4 cups chicken broth
2 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder
1 teaspoon thyme
1 bunch of fresh parsley
1/4 cup + 1 Tablespoon ghee (divided)*
1/4 cup extra virgin olive oil
Directions
- Preheat the oven to 400 degrees. Cut the bread into cube sized pieces and place on a baking sheet. Cook at 400 degrees for 20-25 minutes. See notes below for grain free version.
- Bring water to boil in large pot. Peel and cut the potatoes then place them in the boiling water for 15 minutes or until tender when poked with a fork. The smaller you cut the pieces of potatoes, the quicker they will cook. Dice the onion, celery and parsley and set aside.
- Heat the extra virgin olive oil and 1/4 cup of ghee in a large skillet and add in the diced onions and celery. Cook on high heat for 5 minutes until the onions and celery are tender. Add the salt, pepper, garlic powder and thyme to the skillet and mix together. Next, add the bread cubes, parsley and chicken broth to the skillet and continue to cook on medium heat for 5 minutes or until bread cubes become slightly soft.
- Drain the water from the potatoes and add the 1 Tablespoon of ghee and coconut milk to the pot with the potatoes. Mash the potatoes until they become thick and creamy. Add the mashed potatoes and stuffing to the crockpot and gently mix together. Cook on low heat for 2 hours, gently stirring occasionally.
Notes
- Ghee can be replaced with any other dairy free butter
- My favorite bread to use in this recipe is Canyon Bakehouse Hawaiian Sweet Bread
- You can make your own grain free breadcrumbs by using my Homemade Paleo & Nut Free Bread recipe. Follow the directions on how to make the bread by clicking this link. Two loaves of my bread will equal the 8 cups needed for this recipe. Once you bake the bread, cut it into cube sized pieces and place on a baking sheet in a single layer. Bake at 400 degrees for 30 minutes or until the bread turns into breadcrumbs. Please note that if this is not already prepared, it will add more time to the total time to make this recipe. I highly suggest preparing the breadcrumbs ahead of time if possible. They will last in an airtight container or bag for up to 4 days.
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I’m going to be making this recipe for Canadian Thanksgiving. I’m wondering if you have ever made it a day in advance, and if so, did it affect to flavour and texture?
Hi Tracy! Yes, I’ve made this recipe in advance and it still tastes great! I usually either heat it up in the microwave or put it back in the crockpot on warm.
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By golly if these potatoes aren’t just the best EVER! I honestly wasn’t expecting too much. You know, basically mashed potatoes with stuffing in it, however, they were so addictively delicious! We all pigged out until they were are gone! I am celiac and I don’t expect much from a gluten free recipe. This recipe is very special and is now going to be a staple for thanksgiving and Christmas.
Thank you. Thank you! THANK YOU! ?
I am so glad you and your family enjoyed this recipe! 🙂