Save Recipe Print
Sourdough Olive Stuffing
Yield:
8-10 servings
Level:
Easy
Yield:
8-10 servings
Level:
Easy

Ingredients

Directions

In large skillet, heat olive oil over medium-high. Add onion and celery and saute 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 F for 20 minutes. Uncover and bake 15 to 20 minutes longer.;

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Olive Cheese Bread

Recipe courtesy of Ree Drummond

Lemon Olive Oil Cake

Recipe courtesy of Ayesha Curry

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes

Recipe courtesy of Giada De Laurentiis

Stuffed Shells

Recipe courtesy of Ree Drummond

Stuffed Mushrooms

Recipe courtesy of Giada De Laurentiis

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Whole Roasted Stuffed Cauliflower

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories