Easy Thanksgiving Stuffing Recipe
Serves 6 #STARFineFoods Ingredients: A splash of STAR Extra Virgin Olive Oil 3 stalks of celery 1 teaspoon fresh sage 1 teaspoon fresh rosemary 1 tablespoon parsley 1 tablespoon oregano Two large onions 100 g raisins 2.8 oz STAR green olives 2.8 oz walnuts Salt and pepper 17.6 oz day-old bread 27.05 oz chicken broth Two large beaten eggs A little butter Instructions:In a deep frying pan, sauté the onion and celery in extra-virgin olive oil until softened. Add the parsley, sage, oregano, rosemary, salt and pepper, and mix well.
Toast the cubed bread in a pan with a little butter.
In a large bowl, combine the celery and onion, cubed bread, eggs, walnuts, raisins, and olives and stir well. Finally, add the chicken broth little by little (stirring all the while so that the bread doesn’t get soggy), and season with salt and pepper to taste.
Transfer the ingredients to a greased baking pan and bake at 392 ºF for about 45 minutes*.
*This recipe can be used as a stuffing, but it can also be eaten as is, as a side.
Ingredients
- A splash of STAR Extra Virgin Olive Oil
- 3 stalks of celery
- 1 teaspoon fresh sage
- 1 teaspoon fresh rosemary
- 1 tablespoon parsley
- 1 tablespoon oregano
- Two large onions
- 100 g raisins
- 2.8 oz STAR green olives
- 2.8 oz walnuts
- Salt and pepper
- 17.6 oz day-old bread
- 27.05 oz chicken broth
- Two large beaten eggs
- A little butter
Instructions
In a deep frying pan, sauté the onion and celery in extra-virgin olive oil until softened. Add the parsley, sage, oregano, rosemary, salt and pepper, and mix well.
Toast the cubed bread in a pan with a little butter.
In a large bowl, combine the celery and onion, cubed bread, eggs, walnuts, raisins, and olives and stir well. Finally, add the chicken broth little by little (stirring all the while so that the bread doesn’t get soggy), and season with salt and pepper to taste.
Transfer the ingredients to a greased baking pan and bake at 392 ºF for about 45 minutes*.
*This recipe can be used as a stuffing, but it can also be eaten as is, as a side.
In a deep frying pan, sauté the onion and celery in extra-virgin olive oil until softened. Add the parsley, sage, oregano, rosemary, salt and pepper, and mix well.
Toast the cubed bread in a pan with a little butter.
In a large bowl, combine the celery and onion, cubed bread, eggs, walnuts, raisins, and olives and stir well. Finally, add the chicken broth little by little (stirring all the while so that the bread doesn’t get soggy), and season with salt and pepper to taste.
Transfer the ingredients to a greased baking pan and bake at 392 ºF for about 45 minutes*.
*This recipe can be used as a stuffing, but it can also be eaten as is, as a side.
Total Time: 80 minutes
Serves: 6
