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Parsley Sage Rosemary and Thyme Stuffing

This oven baked stuffing recipe goes well with roast chicken. Cook it in the oven alongside your chicken and you have the perfect companion for a fall or winter meal.

Pointe-du-Moulin, Ile Perrot, Quebec
Pointe-du-Moulin, Ile Perrot, Quebec

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. Our abundance has lead to a high rate of food waste and habits like tossing out produce or even bread crusts since they just aren’t pretty. Why not do your pocket book and the planet a favour and cut that bruise off your otherwise perfectly good fruits or vegetables and save some of those bread crusts, to turn into this wonderful herb infused side dish.   

If there was ever a time for those mystical herbs that any baby boomer can rhyme off thanks to Simon & Garfunkel’s “Scarborough Fair” it is this recipe.  I’ve always wondered about the significance of those herbs and it just so happens that McGill University has published this article: The Mystique of Parsley, Sage, Rosemary and Thyme by Joe Schwarcz PhD.  Research reveals that those symbolic herbs played a big part of well being centuries ago back when windmills produced flour.  

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