Savory Olive Stuffing Recipe

Ingredients
<br>- 1/2 cup butter
<br>- 4 leeks, cleaned and thinly sliced
<br>- 2 Granny Smith apples, cored and chopped
<br>- 3 ribs celery, chopped
<br>- 1/2 pound mushrooms, sliced
<br>- 6 cups coarse fresh breadcrumbs
<br>- 1 (6 ounce) can Lindsay® Black Ripe Pitted Olives, drained and halved
<br>- 1/2 cup chicken broth
<br>- 1/2 cup toasted walnuts, chopped
<br>- 1/4 cup fresh Italian parsley, chopped
<br>- 2 teaspoons ground dried sage
<br>- 2 teaspoons ground dried thyme
<br>- Salt and freshly ground pepper
<br><p></p>Directions
<br>step 1: In a large skillet, melt butter over medium heat. Add leeks; saute, stirring occasionally, for 10 minutes. Stir in apples, celery and mushrooms; saute, stirring occasionally, for 8 minutes. Transfer the mixture to a large bowl. Stir in breadcrumbs, Lindsay Olives, broth, walnuts, parsley, sage and thyme; mix well. Season with salt and pepper.
<br>step 2: Stuffing can be served immediately or cooled and stuffed into a turkey ready to be roasted.
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Ingredients
- 1/2 cup butter
- 4 leeks, cleaned and thinly sliced
- 2 Granny Smith apples, cored and chopped
- 3 ribs celery, chopped
- 1/2 pound mushrooms, sliced
- 6 cups coarse fresh breadcrumbs
- 1 (6 ounce) can Lindsay® Black Ripe Pitted Olives, drained and halved
- 1/2 cup chicken broth
- 1/2 cup toasted walnuts, chopped
- 1/4 cup fresh Italian parsley, chopped
- 2 teaspoons ground dried sage
- 2 teaspoons ground dried thyme
- Salt and freshly ground pepper

Directions
step 1: In a large skillet, melt butter over medium heat. Add leeks; saute, stirring occasionally, for 10 minutes. Stir in apples, celery and mushrooms; saute, stirring occasionally, for 8 minutes. Transfer the mixture to a large bowl. Stir in breadcrumbs, Lindsay Olives, broth, walnuts, parsley, sage and thyme; mix well. Season with salt and pepper.
step 2: Stuffing can be served immediately or cooled and stuffed into a turkey ready to be roasted.

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