Amish Potato-Bread Stuffing

Recipe Ingredients

5		Potatoes - (to 6) - cooked, or (medium) Microwaved in their skins
1 cup	237ml	Low-fat milk or soymilk
4		Average slices whole-grain bread
1 1/2 tablespoons	22ml	Light olive oil
1 cup	62g / 2.2oz	Chopped onion
1 cup	110g / 3.9oz	Chopped celery
1/4 cup	36g / 1.3oz	Finely-chopped fresh parsley
2 teaspoons	10ml	Mrs. Dash = (or other salt-free herb-and-spice seasoning mix)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat the oven to 350 degrees.

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 saute 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.

Source:
"In A Vegetarian Kitchen at http://www.vegkitchen.com"

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