Mashed and Stuffed

Posted In: Seasonal, Side Dish

IRISH FOR MORE

TOTAL: 40 MIN • 12 SERVING(s)

5 lbs. red potatoes, chopped
1 stick Schnucks butter, divided
2 cups finely shredded cabbage
1 bunch kale, stems removed and cut into 2-inch pieces
2 cloves garlic, minced
1 1/4 cups Schnucks heavy cream
salt and pepper, to taste
4 slices bacon, cooked and crumbled

  1. Place potatoes in a large pot of salted water. Bring to a boil over medium heat and cook until tender, about 20 minutes.
  2. While potatoes are cooking, melt butter in a large pan. Add cabbage and kale and sauté until softened, about 5 minutes. Add garlic to mixture and turn off heat.
  3. Strain water from potatoes in a colander. Melt remaining butter in the bottom of the pot, and return potatoes to the pot. Add cream and mash with a hand masher until well combined. Add sautéed cabbage and kale and season to taste with salt and pepper and mix thoroughly. Garnish with crumbled bacon. Serve warm.

PER SERVING: CAL 286, FAT 15G (9G SAT. FAT), CHOL 44MG, SODIUM 274MG, CARB 33G (4G FIBER, 2G SUGARS), PRO 7G

THE PROSCIUTTO HAPPINESS

TOTAL: 1 HR • 12 SERVING(s)

1/2 loaf ciabatta, cut into 1-inch cubes
1 8.5 oz. box cornbread mix, cooked to recipe, cut into 1-inch cubes
2 tbsp. Schnucks butter
5 slices prosciutto, cut into thin slices
1 cup fennel, cored and thinly sliced
1 shallot, finely diced
2 cups Schnucks chicken stock
1/2 cup pine nuts, toasted
1/4 cup parsley, finely chopped
2 large Schnucks eggs, beaten
2 cloves garlic, minced
1 tbsp. fresh thyme

  1. Preheat oven to 350 degrees. Place bread and cornbread on baking sheets and bake for 15 minutes, until dry. Remove from oven and place in a large bowl.
  2. Melt butter in a medium pan. Add prosciutto, fennel and shallot and sauté until softened, 4-5 minutes. Add to bowl with other ingredients and toss to combine.
  3. Spray a 9×13-inch pan with cooking spray and add stuffing. Bake for 30 minutes, until top is golden. Serve warm.

PER SERVING: CAL 215, FAT 10G (6G SAT. FAT), CHOL 53MG, SODIUM 575MG, CARB 25G (1G FIBER, 1G SUGARS), PRO 7G

CLASSIC MASH-UP

TOTAL: 30 MIN • 12 SERVING(s)

3 lbs. russet potatoes, peeled and roughly chopped
1 cup Schnucks heavy cream
6 tbsp. Schnucks butter
2 cloves garlic, minced
salt and pepper, to taste

Classic Mashed Potatoes

  1. Place potatoes in a large pot of salted cold water. Bring water to a boil over medium heat and cook until potatoes are tender but firm, about 20 minutes.
  2. Strain water from potatoes in a colander. Melt butter in the bottom of the pot; return potatoes to the pot.
  3. Add cream and mash with a hand masher until combined. Season with garlic, salt and pepper and mix thoroughly. Serve warm.

PER SERVING: CAL 164, FAT 10G (6G SAT. FAT), CHOL 29MG, SODIUM 148MG, CARB 18G (3G FIBER, 1G SUGARS), PRO 2G

ALL DRESSED UP

TOTAL: 1 HR • 12 SERVING(s)

1 baguette, cut into 3/4-inch cubes
4 tbsp. Schnucks butter
1 cup onion, diced
1 cup celery, thinly sliced
2 tbsp. fresh sage, chopped
2 cloves garlic, minced
salt and pepper, to taste
1/4 cup parsley, finely chopped
3 cups Schnucks chicken stock

All Dressed Up

  1. Preheat oven to 350 degrees. Place bread on a baking sheet and bake for 15-20 minutes, until dry.
  2. Melt butter in a medium sauté pan over medium high heat. Add onions and celery and cook until soft, about 5 minutes. Add sage, garlic, salt, and pepper, cook for 1 additional minute, and remove from heat.
  3. In a large bowl, combine bread, parsley, and onion/celery mixture. Drizzle with chicken stock and stir to distribute moisture evenly.
  4. Place mixture in a 9×13-inch baking dish and bake until golden brown, about 35 minutes, stirring halfway through. Serve warm.

PER SERVING: CAL 153, FAT 5G (3G SAT. FAT), CHOL 10MG, SODIUM 522MG, CARB 23G (1G FIBER, 2G SUGARS), PRO 5G

ROOTED IN LOVE

TOTAL: 35 MIN • 20 SERVING(s)

1 lb. russet potatoes, peeled and roughly chopped
1 lb. turnips, peeled and roughly chopped
1 lb. celery root, peeled and roughly chopped
2 lbs. cauliflower, trimmed and cut into florets
6 cloves garlic, halved
3 oz. Schnucks 1/3 Less Fat Neufchatel cheese
2 tbsp. light butter, softened
1/4 cup chopped fresh chives
salt and pepper, to taste

  1. In a stock pot, bring lightly salted water to boiling. Add potatoes, turnips, celery root, cauliflower and garlic. Return to boiling; reduce heat. Simmer, uncovered, for 25 minutes or until tender, stirring occasionally.
  2. Drain and return to pot. Add Neufchatel cheese and butter. Mash with a potato masher until smooth. Stir in chopped chives, salt and pepper. Serve warm.

PER SERVING: CAL 65, FAT 2G (1G SAT. FAT), CHOL 6MG, SODIUM 110MG, CARB 10G (3G FIBER, 3G SUGARS), PRO 2G

CAULI ME A FUNGI

TOTAL: 40 MIN • 6 SERVING(s)

1 tbsp. Schnucks olive oil
1 onion, chopped
2 garlic cloves, minced
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 head cauliflower, chopped
1 cup chopped mushrooms
salt and pepper
1/4 cup fresh parsley, chopped
1 tbsp. fresh rosemary, finely chopped
1 tbsp. fresh sage, chopped
1/2 cup low-sodium vegetable or chicken broth

CAULI ME A FUNGI

  1. Heat oil in a large skillet over medium heat. Add onion, garlic, carrot and celery and sauté until soft, 7 to 8 minutes.
  2. Add cauliflower and mushrooms and season with salt and pepper to taste. Cook until softened, 8 to 10 minutes more.
  3. Add parsley, rosemary and sage and stir until combined, then pour vegetable broth over mixture and cover with a lid. Cook until tender and liquid is absorbed, 15 minutes. Serve warm.

PER SERVING: CAL 58, FAT 3G (0.5G SAT. FAT), CHOL 0MG, SODIUM 146MG, CARB 8G (3G FIBER, 4G SUGARS), PRO 2G

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