Sourdough Olive Stuffing
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
48
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 large
Onion (minced)1 cup
Celery (thinly sliced)1 cup
Parsley (chopped)1 cup
Chicken Broth (or more)1
SaltDirections:
1
In large skillet, heat olive oil over medium-high
2
Add onion and celery and saute until tender, about 5 minutes
3
Transfer to large bowl
4
Stir in contents of both stuffing mixes and parsley
5
Mix well
6
Gradually stir in chicken broth, a little at a time until stuffing is lightly moist but not packed together
7
Carefully stir in olives and season to taste with salt and pepper
8
Can be made up to 2 days ahead
9
If using to stuff bird, reheat on top of stove, stirring gently to prevent mushiness
10
If baking separately, turn into oiled shallow casserole, cover with foil and bake at 350 degrees F for 20 minutes
11
Uncover and bake 15 to 20 minutes longer