| Category: | | Side Dishes & Condiments | | Style: | | Italian |
Description:
Great holiday stuffing, italian-style. I just bake the entire batch rather than stuffing the bird with it, because I like crispier stuffing. I make it significantly differently from the recipe I was given, but I'll give you both versions.
Ingredients:
12 c. bread cubes (I bought a loaf of italian bread last time I made this and cut it up into 1/2" to 3/4" cubes, worked perfectly)
2 large onions, chopped (this is a LOT of onion, cuz Colorado onions are the size of cabbages. I minced two very small onions (3" or so) and it was perfect. Ended up with about 2 cups, which matches the amount of celery)
2 shallots (my own addition because my onions were small; not part of the original recipe)
2 cups chopped celery (I chop them very fine to keep whiny people who think they don't like celery from figuring it out)
1c. olive oil (Again, excessive. The first time I made this, it was far too greasy. I used 1/2c. this time, and it was much better.
3 tbsp. minced garlic (This recipe can't decide how to measure things - garlic doesn't translate to tablespoons easily. So, three tablespoons to me = as many cloves of garlic as I can peel before I get tired of it. This time it was about a full head of garlic.)
3 tbsp. italian seasoning
2 tsp. salt (I used less)
1 tsp. pepper
2-3 cups sliced black olives (Far, far too much. I used two small cans of sliced olives, and it was good.)
Directions:
Saute onion in olive oil. (The recipe doesn't say how long, I did it for a 3-4 minutes)Add the celery (and shallots), garlic, italian seasoning, salt and pepper; simmer for 10-15 minutes. Add olives.
Toss bread cubes with onion/celery mixture. Stuff turkey, place excess in pan and bake covered for 30 minutes. (I bake the whole batch as mentioned before.) Uncover the mixture for the last 5-10 minutes of baking to brown. 
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