As a home cook, there is one skill in the kitchen that I hold high above all the rest: resourcefulness. Especially because I am from the Midwest, and I’ve been jaded by the significant difference in price at grocery stores. I cringe every time I hesitantly push my buggy through the checkout line of a New Jersey supermarket to once again be reminded — food is expensive! And food in New Jersey is more expensive!
So, it’s no surprise that I will wring out every penny that’s left in a half-used can of pumpkin, or the perfectly usable chicken carcass…or in this case leftover potato hamburger buns (which below I replaced with French bread). Sometimes the results are better than the real thing (this stuffing is De-licious!). And other times – well, you can ask my fearless food tester (aka husband) what he thought of the pumpkin meatloaf. Oops!
(This recipe is for a smaller dish. Double the recipe for a 9×13 baking dish)
- About 7-8 cups of French bread, cubed
- 1 tbsp butter
- 1 apple, diced small
- 1 onion, diced
- 3 large cloves of garlic, minced
- 2 stalks of celery, diced
- 1/3 cup dried cranberries
- 2 tbsp thyme, chopped fine
- 2 stalks of rosemary, leaves removed and chopped fine
- 1 1/2 cups of chicken stock, (or 1 can)
- 1 large egg, beaten
Preheat oven to 400F and place cubed bread on a foiled baking sheet. Bake for a few minutes until bread becomes dried out and crunchy.
In sauté pan with a tbsp of butter, add onions, celery and apple. Season with salt and pepper and cook until onions are translucent (about 7 minutes or so). Add garlic and cook for another 2-3 minutes. Remove from heat and let cool for about 10 minutes.
In large bowl combine, bread, apple-onion mixture, cranberries, herbs, chicken broth, and egg. Season with salt and pepper as needed. Transfer to buttered baking dish and cover with foil (butter the top of foil to ensure it does not stick). Bake for 20 minutes. Reduce heat to 375F and remove foil. Bake for another 20 minutes or until lightly browned.