Genius potato, turkey and stuffing layered leftovers recipe is so tasty, no one would ever guess that the dish uses leftovers! Be sure to make extra everything on Thanksgiving!
FREE ADVICE: You’d better make double the normal amount of mashed potatoes you usually make for Thanksgiving, this year.
You’ll understand why, when you look at the photos of the new recipe I’ve developed especially for the Idaho® Potato Commision*. This creation transforms your leftovers into something spectacular! Will your guests still be around the next few days after the holiday? They may not want to leave after they try this dish!
The mashed potatoes in this dish are especially light and fluffy (thanks to the added eggs), and there’s a layer of juicy turkey pieces, covered with more mashed potatoes and topped with a crunchy layer of stuffing! What’s not to like? It’s sort of like a Thanksgiving lasagna, without the pasta!
Serve some green beans and cranberry sauce alongside a slice of this dish, with a generous pour of turkey gravy, and no one will recall that this fabulously tasty meal is completely made from leftovers! Of course you could always make turkey (I used a breast), mashed potatoes and fresh stuffing and make this dish without using leftovers.
Vegetarian? Swap out the turkey for your favorite turkey substitute or chop up the green beans and have a green bean layer, instead. The possibilities are endless!
Here’s the best part (besides the flavor): there’s really no “cooking” involved, as it’s mostly just assembling the dish! I think it’s a genius recipe–even if I do say so myself! 😉 (Wink, wink!)
Come Thanksgiving and Christmas, most home cooks have just one thing on their mind – roasting the perfect turkey. A beautifully browned, moist and tender holiday bird is the ultimate centerpiece But to take your turkey up a notch, getting creative with the stuffing is key One of the most popular options is stuffing the cavity with potatoes. The starchy spuds add flavor and moisture to the meat. But is it safe to stuff poultry with potatoes? Are there any risks or special considerations? Let’s find out!
Stuffing turkeys and other poultry with bread, rice veggies and fruits is a longstanding tradition. The origins can be traced back centuries to when cooks made use of every inch inside the cavity. Potato stuffing emerged as a creative twist with hearty flavor. When done properly, it transforms your holiday bird into a complete meal with the side dish cooked right inside.
In this guide, we’ll cover everything you need to know about stuffing turkeys with potatoes. You’ll learn how to choose the right potatoes, season them deliciously, cook the bird safely, carve like a pro and serve up this marvelous main dish. Let’s get cooking!
What Are the Benefits of a Potato-Stuffed Turkey?
Filling the turkey cavity with potatoes offers several advantages:
-
Adds moisture – The potatoes baste the meat from the inside out.
-
Provides flavor – Potatoes soak up all the delicious turkey juices.
-
Cooks the side dish – Makes your meal complete and hassle-free.
-
Saves oven space – No need for a separate baking dish.
-
Feeds a crowd – Larger birds can hold a lot of potatoes!
-
Adds tradition – Comforting for many holiday tables.
With so many perks, it’s easy to see why cooks have stuffed turkeys with potatoes for generations.
Choosing the Best Potatoes for Stuffing
Not all potatoes are created equal when it comes to stuffing. You want varieties that hold their shape well and don’t get too mushy during roasting. Good options include:
-
Russet – Fluffy and absorbent; may break down more over long cooking.
-
Yukon Gold – Firm, creamy, and buttery; a top choice.
-
Red Potato – Small to medium sizes work well; provide moisture.
-
Fingerling – Cute stubby shape; meaty texture.
Avoid very waxy or soft boiling potatoes. And steer clear of dessert potatoes like sweet potatoes. Cut all potatoes into 1-inch pieces before using.
Seasoning Your Potato Stuffing
One benefit of potato stuffing is that the spuds readily soak up flavors. Use these tasty additions:
-
Herbs – Rosemary, thyme, sage, parsley.
-
Spices – Salt, pepper, paprika, garlic powder.
-
Aromatics – Onions, garlic, shallots.
-
Citrus – Lemon, lime, orange wedges.
-
Poultry seasoning – Use store-bought or make your own.
-
Compound butter – Flavored butter under the skin.
-
Chicken/turkey stock – For extra moisture.
Get creative mixing and matching to find your perfect blend.
Parboiling the Potatoes
You can stuff raw potatoes right into the turkey. But parboiling them first for 5-7 minutes reduces the overall roasting time a bit. It also removes excess starch for a fluffier texture.
Parboil until just partially cooked but still quite firm. Drain well before stuffing. Monitor cooking carefully as parboiled potatoes brown faster. Skipping this step also works fine.
Stuffing Tips for the Best Results
Follow these handy tips when stuffing spuds into your holiday bird:
-
Don’t overstuff. Leave room for air circulation.
-
Truss legs together to contain stuffing.
-
Use a rack in the roasting pan. Elevates bird for even cooking.
-
Add moist aromatics like onions, apples, citrus.
-
Baste with pan juices for extra moisture and flavor.
-
Monitor temperature with a meat thermometer for safety.
What About Sweet Potatoes for Stuffing?
Sweet potatoes offer a tasty twist with their natural sweetness. But their higher sugar content means they caramelize faster than regular potatoes. Keep an eye on roasting times to avoid burning.
Some delicious seasonings for sweet potato stuffing include brown sugar, maple syrup, pecans, cinnamon, ginger, and nutmeg. Sweet potatoes pair nicely with fall flavors.
Trying Other Stuffing Ingredients Beyond Potatoes
While potatoes make a fabulous traditional stuffing, get creative with these other ingredients too:
-
Bread stuffing – The classic! Use cubed bread, onion, celery, broth.
-
Rice – White or wild rice, or packaged rice pilaf mixes.
-
Pasta – Cooked pasta shells, rigatoni, or orzo.
-
Vegetables – Carrots, parsnips, turnips, celery.
-
Fruit – Apples, cranberries, raisins, apricots.
-
Nuts – Chopped walnuts, pecans, chestnuts, hazelnuts.
-
Grains – Farro, quinoa, couscous, barley.
Mix and match for personalized combos. Just ensure even cooking of all ingredients.
Key Tips for Safely Cooking a Potato-Stuffed Turkey
When stuffing poultry, food safety is essential. Follow these guidelines:
-
Use an instant read thermometer. Cook until 165°F in thickest part of breast and stuffing.
-
Never stuff turkey in advance or cook from frozen. Stuff just before roasting.
-
Cook promptly after stuffing. Don’t allow bird to sit for prolonged periods with potatoes inside.
-
Refrigerate all leftovers within 2 hours and reheat fully to 165°F before serving again.
Carving and Serving Your Masterpiece Stuffed Turkey
Once your potato-stuffed turkey is perfectly cooked, it’s time for the fun part – carving and serving! Follow these tips:
-
Let turkey rest 15-20 minutes before carving for juicier meat.
-
Place turkey breast-side up on a cutting board. Make one cut down each side of the breastbone to remove halves.
-
Slice the breast meat crosswise into pieces.
-
Separate the drumsticks and thighs from the body if desired.
-
Arrange pieces on a platter with stuffing spooned over the top.
-
Garnish with fresh herbs. Offer classic holiday sides like mashed potatoes, cranberry sauce and roasted veggies.
Sit back and relish the fruits of your labor! A potato-stuffed turkey is sure to wow your guests.
Enjoy Delicious Leftovers
A potato-stuffed turkey provides the gift of leftovers for several days of leftovers. Here are some serving ideas:
-
Turkey sandwiches topped with stuffing and cranberry sauce.
-
Turkey casseroles or pot pies with mixed veggies.
-
Turkey tetrazzini over pasta or rice.
-
Hearty turkey soup loaded with potatoes and veggies.
-
Thanksgiving leftovers pizza on flatbread crust.
With so many options, your potato-stuffed turkey will keep giving thanks long after the big meal. Simply reheat all leftovers to 165°F and enjoy!
Stuff Your Turkey with Flavor
Filling your holiday bird with potatoes is a time-tested technique for added flavor and moisture. With proper seasoning, cooking method, and safety precautions, you can continue this tasty tradition for years to come.
From the first succulent, potato-infused bite of your beautiful roasted bird, your guests will be gobbling up this marvelous main and all its incredible sides. Here’s wishing you an absolutely gourd-geous and delicious holiday meal!
Genius Potato, Turkey and Stuffing Layered Leftovers
recipe by Christina Conte serves 6
FULL PRINTABLE RECIPE BELOW
- leftover mashed potatoes, about 4 cups (use Idaho® Potatoes for best results)
- eggs
- pat of butter
- breadcrumbs (omit for gluten-free)
- leftover turkey, sliced, and/or chopped into bite sized pieces
- leftover stuffing, about 2 cups, crumbled (for gluten-free version, use a gluten-free stuffing)
Preheat oven to 350º F (175º C)
Butter an ovenproof dish and sprinkle the bottom with some breadcrumbs; set aside.
Prepare the potatoes by adding 2 eggs, one at a time, and mixing well, before adding the second
Spread half of the potatoes into the breadcrumb sprinkled dish.
Next, layer turkey pieces all over the top of the mashed potatoes.
Spread the remaining mashed potatoes on top of the turkey layer, and top with a generous amount of leftover stuffing, so that the potatoes are completely covered.
Press down a little with a fork.
Cover with aluminum foil (I rubbed a little olive oil on the inside of the foil, so it wouldn’t stick to the dressing) and bake in preheated oven for 30 minutes.
Remove foil, and continue to bake for another 10 to 15 minutes or until the stuffing begins to get crispy and golden brown.
Remove from oven and allow to cool for five minutes before serving your genius potato, turkey and stuffing layered leftovers dish.
This is a perfect meal when served with turkey gravy, cranberry sauce, green beans and/or any other traditional Thanksgiving side dishes.
Here’s another great idea: make individual servings of potato, turkey and stuffing layered leftovers in ramekins!
I received compensation from Idaho® Potato Commission to create this recipe.
Don’t miss another recipe or travel post; sign up for my free subscription!
How to Make Easy Beginner’s Turkey with Stuffing | Thanksgiving Recipes | Allrecipes.com
FAQ
Can you put potatoes in turkey?
In a large bowl, stir together the potatoes, carrots, and oil with the remaining herb mixture. Place the vegetables around the turkey in the dish. Roast for 1 hour.
What else can I stuff my turkey with?
You can make stuffing with bread or rice or matzoh or vegetables, you can flavor it with sausage, or fresh or smoked oysters, or clams, or turkey giblets, or cranberries or apples or other fruit, or candied or dried fruit, or you can stuff the turkey with a duck that is stuffed with a smaller animal.
What not to do when cooking turkey?
- Overstuffing the turkey! This prevents heat from getting through to the center of the bird, meaning you often undercook the inside.
- Not tying the legs together.
- Setting the oven temp too high!
Can you put mashed potatoes in stuffing?
Fold into the mashed potatoes along with the savory, and allow to cool until just warm. Place the cooled mashed potatoes into a large bowl, and stir in the beaten egg. Gently fold in cubed bread, then season to taste with salt and pepper. Refrigerate until ready to use.