Bread & Potato Stuffing
This past fall, I visited the early 18th century windmill at Pointe du Moulin just west of Montreal and it made me appreciate how our ancestors worked so hard to harvest crops, mill their grain and eventually turn it into the staple of western culture, bread.
In this day in age, we are far removed from this labor intensive process. I used to have the habit of tossing out the bread crusts since they just weren’t pretty. But then I realized this was a waste of perfectly good food. As the cost of bread keeps creeping higher, why not save those crusts (in the freezer) and the next time you have some left-over mashed potatoes, combine the two with a few basic ingredients to create a hearty side dish.
This oven baked stuffing recipe goes well with roast chicken. Cook it in the oven along side your chicken and you have the perfect companion for a fall or winter meal.
- 6 slices, bread crusts, cut into small cubes
- 2 cups mashed potatoes
- 1 rib celery, finely chopped
- 1 yellow onion, finely chopped
- 1 tsp sage
- ½ tsp thyme
- ½ tsp salt
- ½ tsp pepper
- ½ cup chicken stock
- ¼ cup olive oil
- Preheat oven to 350°
- Mix ingredients and place in a greased 9" x 9" pan
- Bake 1 hour or until desired doneness