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January 26, 2023
Artisanal Herbed Olive Stuffing with Manchego
Ingredients
- 1/2 loaf (3/4 lb.) herbed olive artisanal bread, cut into 1/2" cubes (8 cups)
- 1/4 cup pine nuts
- 3 tbsp. butter
- 1 medium fresh fennel bulb, chopped (2 cups)
- 1 large shallot, chopped (3/4 cup)
- 1/3 cup pitted, chopped kalamata olives (about 12)
- 1/3 cup sun-dried tomatoes, chopped
- 1 1/2 tbsp. minced fresh thyme (dried)
- 1/4 tsp. ground balck pepper
- 5 oz. Don Juan Manchego 6 Mos Wedge, small-cubed (1 cup)
- 1 cup low-sodium chicken broth
Preparation:
- Preheat oven to 325ºF. Place bread cubes and pine nuts on a baking sheet. Bake 20 minutes or until bread is crisp.
- In a large skillet, saute fennel and shallots in butter for 5 minutes or until fennel is tender. Spoon into an extra large bowl , and stir in olives, sun-dried tomatoes, thyme and pepper. Add bread cubes, pine nuts and chese, and toss to combine. Add chicken broth. Gently stir until broth is absorbed.
- Lightly stuff cavity of turkey and roast. Make 8 cups.TIP: to make as a dressing in a casserole: increase chicken broth to 1 2/3 cups. Spoon mixture into a buttered casserole dish. Cover and bake for 30 minutes. Uncover and bake an additional 20 minutes or until heated through and crisp on top.FOOD SAFTY NOTE: Keep stuffing separate from turkey until just before roasting. Never refrigerated a stuffed bird.Make ahead: Assemble through step 2 up to one day ahead of time and refrigerate.
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