Two-Potato Bread Stuffing Casserole

Step 1

Cook, bake, or microwave the sweet potato and regular potatoes in their skins until done. You can do this step ahead of time.

Step 2

Once the potatoes are cool enough to handle, peel them (unless they’ve been scrubbed well) and place them in a large mixing bowl. Coarsely mash them with about half of the broth.

Step 3

Preheat the oven to 375 degrees F.

Step 4

Tear the bread into small pieces. Place them in a small mixing bowl and pour the remaining broth over them. Soak for several minutes.

Step 5

Meanwhile, heat the oil in a medium skillet. Add the onion and celery and sauté over medium- low heat until the onion is lightly browned and the celery is tender.

Step 6

Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, parsley, and seasoning mix. Season with salt and pepper.

Step 7

Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 45 minutes, or until the top is a crusty golden brown. Let stand for 5 to 10 minutes before serving straight from the baking dish.