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| Amish Potato-Bread Stuffing
5 - 6 medium potatoes, cooked, or micro-waved in their skins
1 cup of low-fat milk or soymilk
4 average slices of whole-grain bread
1 tablespoon of light olive oil
1 cup of chopped onion
1 cup of chopped celery
1 cup of finely-chopped fresh parsley
2 teaspoons of Mrs. Dash, or other salt-free herb-and-spice seasoning mix
Salt, to taste
Freshly-ground black pepper, to taste |
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Preheat the oven to 350ºF. Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with 1/2 cup of the milk or soymilk.
Cut the bread into 1/2-inch dice. Place them in a small mixing bowl and pour the remaining milk over them. Soak for several minutes. In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender.
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 to taste with salt and lots of pepper. Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown.
This recipe yields 6 servings.
Formatted for MC7 08-04-2003 by Joe Comiskey - Mad's Recipe Emporium
Per Serving (excluding unknown items): 13 Calories; trace Fat (4.2% calories from fat); trace Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 18mg Sodium. Exchanges: 1/2 Vegetable. |
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