This is an easy, no fuss recipe that yields great results! Using the Olive Oil instead of butter creates a moist and beautiful dressing that keeps wonderfully for leftovers. Recipe brought to you from freshharvest.com
INGREDIENTS
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- 1 package (12 oz) seasoned Croutons for stuffing (use the whole crouton style, not the breadcrumb style).
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cups low-sodium chicken broth or turkey stock
- 1/3 cup of Two Rivers Wild Mushroom & Sage Olive Oil (plus 1 tsp. to coat casserole pan)
- 1 tsp. fresh ground pepper
Directions:
Heat oven to 350 degrees.
Sauté chopped onion and celery in Wild Mushroom and Sage Olive Oil over medium heat in a large saucepan. Cook 2-3 minutes. Remove from heat.
Add broth and stuffing to saucepan (or use bowl if saucepan is not big enough) and mix lightly, but well.
Coat casserole pan lightly with Wild Mushroom and Sage Olive Oil. Spoon or pour stuffing mixture into pan, spreading evenly.
Cover and bake for 25-30 minutes. For crunchier stuffing top, bake uncovered last 5-10 minutes.
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