Delicious & Simple Wild Mushroom & Sage Olive Oil Thanksgiving Stuffing ...you'll want to make all year round!
23 November, 2015
Half a loaf of 2-day-old whole wheat bread, crusts removed
1 60ml bottle (4 tablespoons) of Olive del Mondo's Wild Mushroom & Sage Olive Oil
3 tablespoons of an Olive del Mondo Medium or Robust Single Varietal Extra Virgin Olive Oil
1/2 onion, finely chopped
2 cloves of garlic, finely chopped
2 celery stalk, finely chopped
1/4 teaspoon of salt (or to taste)
In a small pan simmer the onion and celery with the Single Varietal Extra Virgin Olive Oil until the onions are almost clear. Add garlic and simmer for 1-2 more minutes.
Meanwhile, in a large bowl crumble bread into crumbs and add 2 tablespoons of Wild Mushroom & Sage Olive Oil & the salt. Toss so the crumbs are all evenly coated.
Add cooked onion mixture to the breadcrumbs, and toss again. Transfer to a pan and put in your oven at 350F.
After about 15-20 minutes take stuffing out and toss around. Add the remaining 2 tablespoons of Wild Mushroom & Sage Olive Oil, toss again, and bake for another 10-15 minutes or until the bread crumbs on top are turning nice and crispy.
Note: This recipe is for making a stuffing without a turkey or chicken required (because we really do make this all the time!) However, you can follow the same recipe and instead of baking in the oven stuff your turkey or chicken. Then baked the leftovers in the pan according to the directions.
Enjoy & Happy Holidays!