This recipe is my attempt to recreate a very flavorful dish my Mom used to make when roasting chicken, duck or turkey. I didn’t remember the exact proportions, but could picture the dish visually and by taste. Mom, of course, used chicken or duck fat, which she always rendered from the bird’s skin. I made the dish with butter, fried polenta croutons instead of baguette, which Mom used for the croutons and tried to recreate the familiar taste I remembered. <br /> <br />This side dish can easily become a delicious stuffing by just adding a couple of eggs, chicken or vegetable stock and baking it in the oven.

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