400 g leftover roasted potatoes (e.g. Rooster potatoes)
- 150 g leftover stuffing , crumbled into small chunks
- 1 sprig of rosemary, leaves picked and roughly chopped
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 2 cloves of garlic, crushed
- 2 tbsp olive oil
- 1 large carrot, grated
- 1 large onion, finely chopped
- 20 g dried cranberries (optional)
- Salt and pepper (Seasoning)
