Wednesday, November 17, 2010

Sourdough Olive Stuffing

1/3 cup STAR Originale Olive Oil
1 large onion, minced
1 cup thinly sliced celery
2 (6 oz.) packages sourdough stuffing mix
1/4 cup chopped parsley
1 cup chicken broth, or more
3/4 cup sliced STAR Spanish Olives
salt and pepper

In large skillet, heat olive oil over medium-high. Add onion and celery and sauté until tender, about 5 minutes. Transfer to large bowl. Stir in contents of both stuffing mixes and parsley. Mix well. Gradually stir in chicken broth, a little at a time until stuffing is lightly moist but not packed together. Carefully stir in olives and season to taste with salt and pepper. Can be made up to 2 days ahead. If using to stuff bird, reheat on top of stove, stirring gently to prevent mushiness. If baking separately, turn into oiled shallow casserole, cover with foil and bake at 350 degrees for 20 minutes. Uncover and bake 15 to 20 minutes longer.

Serves 8-10

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