Potato Bread Filling serves the best of both side dishes in one; bread stuffing and mashed potatoes. Use up leftovers and #ReduceFoodWaste!
Welcome to the April edition of Recipe ReDux!
April 2017 – Theme
Easy Ways to Reduce Food Waste
In honor of Earth Day on April 22, we’re challenging ReDux members to show how they reduce food waste. Whatever you would normally toss, use it up. Share tips for reducing food waste in meal planning, prep or using up scraps.
Reduce, Reuse and Recycle reminds us the Earth Day is every day.
The kitchen lends many ways to accomplish this motto.
Here are several ideas to get you started:
- Reduce the amount of food waste by only buying want you need. If you buy in bulk to save money remember to repackage items into smaller portions and store appropriately.
- Many perishable items like nuts can be frozen to add shelf life. Staples like flour and whole grains can be frozen too.
- Reuse extra cooked veggies and leftover meats in soups and casseroles. Leftover broth and cooking liquids make excellent gravies and sauces.
- Recycle your beef and veal bones and poultry carcasses into stock for bone broth and soup bases. Stock can also be frozen.
- Don’t forget to compost anything you cannot re-purpose.
For today’s Recipe ReDux I did a kitchen clean-in clean out.
Potato Bread Filling, PA Dutch style used leftover mashed potatoes, stale rolls, celery that had seen it’s better days and leftover chicken stock.
You should see all the extra space in my fridge. 😉 Maybe I’ll go shopping….responsibly!
Potato Bread Filling Plus #ReduceFoodWaste Tips
- 2 cups mashed potatoes
- 3 cups stale or leftover rolls cut into large chunks
- 1/3 cup finely diced celery
- 1/4 cup finely diced onion
- 1 tablespoon vegetable oil
- 1 egg, beaten
- 1/4 cup chicken stock or broth
- 1 teaspoon seasoned salt
- 1 tablespoon fresh chopped parsley
- pepper to taste
- Saute celery and onions in butter over medium heat until softened. Place in large bowl.
- Add egg, broth, parsley, salt and pepper Stir to mix
- Place mixture in medium casserole dish
- Bake at 350 for approximately 30 minutes.
As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.