Potato-Bread Stuffing from Frutta Si
LaSalle
Locate
FR

Potato-Bread Stuffing

Preparation Time: 1 hour 20 minutes

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Servings: 8

Ingredients

  • 5-6 large russet potatoes, cooked
  • 1 cup milk and/or cream
  • 4 slices whole grain bread
  • 2 tbsp olive oil
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 1 tbsp seasoning (salt, chili, cumin, garlic, onion, oregano powders)
  • 1/2 tsp dried thyme
  •   salt & pepper

Preparation

  1. Preheat oven to 375F.
  2. Peel the cooked potatoes and place in a large mixing bowl. Coarsely mash with half the milk.
  3. Cut the bread into 1/2" cubes. Place in a separate bowl and pour remaining milk over them. Let soak for several minutes.
  4. Meanwhile, heat oil in a skillet. Add the onion and celery and sauté over low heat. Onion should be lightly browned and celery should be tender.
  5. Combine vegetables with mashed potatoes. Stir in soaked bread and seasoning, salt and pepper.
  6. Pour mixture into oiled baking dish. Bake 50-60 minutes, until top is crusty golden brown.

Potatoes

Ground pepper

Salt

Celery stalk

Onions

Olive oil

Whole grains bread

Light cooking cream (5% or 10%)

Milk

Thyme

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