Roasted rosemary potatoes: so quick to pull together and so delicious they should be illegal!
This post contains the recipes to the side dishes that I served with the Roasted Chicken, including roasted roasemary potatoes. Get excited because these potatoes are one of my favorite sides to make. They are so quick to pull together and so delicious they should be illegal.
I know that rosemary is a weed but I happen to think it’s divine! I created this recipe for rosemary potatoes a year ago as an excuse to use copious amounts of rosemary, and I have made it almost weekly ever since.Print
Bread Stuffing – No.2
American Woman’s Cookbook
This stuffing is Ruth’s, the author of American Woman’s Cookbook, an alternative to the traditional “Stofer’s-eque” stuffing. It is a loose, light stuffing. I was in the mood to try something new, so here we are.
- 2-3 Tablespoons melted fat (read: butter)
- 1 tablespoon chopped onion
- 1 cup dry bread-crumbs
- ¼ teaspoon salt (reduced from original)
- ¼ teaspoon pepper
- 1-2 tablespoons milk or stock
- 1/ teaspoon each sage, chopped celery, parsley
Melt the butter in a pan and sauté the onions until tender. Add the bread-crumbs and seasonings. Lastly, add the milk or stock.
I followed Ruth’s directions and what I tasted was dry and incredibly salty. I added an additional ½ cup low-sodium chicken broth, stirred and covered the pan. I would have cut back the salt (change reflected above) if I could. What resulted was a flavorful, loose collection of seasoned breadcrumbs. Perhaps not my favorite American Woman’s recipe, but when the spices & onion are combined with her traditional stuffing recipe, it could be magic.
The last piece of this festive winter meal is the cranberry chutney, which is a family recipe and deserves a post all of it’s own.