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Thanksgiving Olive Oil Stuffing
By Ovais Ahmed
Thanksgiving Olive Oil Stuffing
Go gourmet with this classic stuffing recipe by adding Frulla Bold Blend or Garlic Infused Extra Virgin Olive Oil. Wow, your friends and family with this stuffing and they’ll beg for it on every special occasion.
The holidays are special because of family and friends coming together, of course. But let’s get real. We look forward to Thanksgiving and beyond for another reason — the food.
Take a classic and brighten it up with Frulla Bold or Garlic Infused Extra Virgin Olive Oil. The olive oil is a transformative ingredient that brings out the distinct, fresh flavors of sage, celery, parsley, and cranberries. The best part — this recipe can be completed in four easy steps. Read below to see how.
Take a classic and brighten it up with Frulla Bold or Garlic Infused Extra Virgin Olive Oil. The olive oil is a transformative ingredient that brings out the distinct, fresh flavors of sage, celery, parsley, and cranberries. The best part — this recipe can be completed in four easy steps. Read below to see how.
Thanksgiving Olive Oil Stuffing Recipe
By Vicky Bigham
Prep time:20 minutes
Cook time:40 minutes
Servings:8 servings
Ingredients
- 1 Small loaf (about 1 pound) of country-style bread cut into ½ inch cubes
- 4 tablespoons Frulla olive oil (we recommend our Bold or California blend, or try with our Garlic Infused Olive oil for an extra kick)
- 2 medium onions, chopped
- 2 celery stalks, chopped
- 3 cups low sodium chicken broth
- ¼ cup sage leaves, roughly chopped
- 1 cup Italian flat-leaf parsley, chopped
- 2 large eggs, beaten
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 6 ounces fresh cranberries (optional)
Instructions
- Start by preheating your oven to 375°F. Grease a 3-quart casserole dish. Place the bread cubes on a baking sheet. Toast until golden brown (15 - 20 minutes).
- While toasting the bread, pour the Frulla Bold Extra Virgin Olive Oil (or other mentioned blends) in a 12-inch skillet on medium heat. Add onions, salt, and pepper. Cook covered. Stir occasionally until onions turn golden (6 - 8 minutes).
- Next, toss in your celery, and stir occasionally. Cook (6 minutes). Add broth, bring to a boil. Then, stir in the sage and cook for 1 minute. Remove from heat. Add parsley.
- Finally, transfer your veggie mixture to the bread cubes, and toss to combine. Fold in beaten eggs and add in cranberries. Transfer to the baking dish, cover with foil, and bake for 10 minutes. Then, remove foil and bake until golden brown (15 - 20 minutes). Serve and enjoy.