What do you do when you have a lot of leftover pumpernickel bread? You use it for stuffing! And since the bread in question is quite tasty, you need to pair it with rather bold flavors. So I choose to throw olives and onions in the stuffing. And it was a good call! The olives stand their ground and shine through the other flavors to give a bright finish to the dish.
If you don’t have pumpernickel bread, you can substitute it with some other rustic, dark bread or you could use wild rice.
And what is the best thing to pair with roasted poultry of any kind? Roasted potatoes! And that is what I did. Except I lighten them up a bit by adding volume using turnips and squash.
By the way, I only recently learned how to make properly crispy roasted potatoes and now they are my favorite side. Much better than french fries in my book! The secret? Roast in an oven dish with plenty of space and live them alone without stirring and turning. Add 5 minutes of broiler at the end of the cooking time for extra crispy.