Svgs
Svgs
(0 = leftover)
For

Bread-Potato Dressing

5
russet potatoes, baked then peeled
1 cup
milk - 2%
5 sl
whole-grain bread, cubed
1 cup
onion, chopped
1 cup
celery stalk, chopped
1 tbs
canola oil
1/4 cup
fresh parsley, chopped, finely
2 tsps
dried rosemary


  • Preheat oven to 350 degrees.
  • Place potato in a large mixing bowl. Coarsely mash ptoatoes with 1/2 cup milk, or more if needed.
  • Place bread cubes in a small mixing bowl and pour remaining milk over. Set aside.
  • In a large skillet over medium heat, saute onion and celery in oil 8 minutes or until golden.
  • Add onion and celery to potatoes. Add soaked bread, parsley and rosemary.
  • Season to taste with salt and pepper. Stir well.
  • Spoon into a well-oiled 2-quart baking dish.
  • Bake 45 to 50 minutes or until top is golden brown.

Nutrition

Prep Time: 1:20 Cook Time: 0:50 Skill Level: Average Cuisine: American Serves: 8 Calories: 173.3 Fat: 3.1g Unsaturated Fat: 2.19g Protein: 5.4g Carb.: 32.1g Sugar: 5.8g Sodium: 119.1mg Calcium: 83.1mg Potassium: 83.1mg Fiber: 4.4g GL: 17

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Member Comments

NameCommentAdultsKidsEffort
ChristinePretty good. Tastes a lot like well spiced mashed potatoes.*****Average
Comment Adult Rating Kid Rating Effort

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