OLIVE BREAD AND MUSHROOM STUFFING Use rustic bread for this stuffing. The olive adds an extra kick.
Serves 6
4 tablespoons butter
2 yellow onions, chopped
2 stalks celery, chopped
1 1/2 pounds mushrooms,
trimmed and sliced
2 tablespoons thyme,
finely chopped
Salt and pepper, to taste
1 pound olive bread, cubed
1 cup chicken stock
3 eggs, beaten
Preheat oven to 400°F.
Butter a large ovenproof dish.
Heat the butter in a large pan and
sauté onions and celery until the
onions become soft.
Add mushrooms, thyme, salt
and pepper.
Sauté the mixture until the
mushrooms are golden.
Transfer to a large bowl.
Mix in bread, chicken stock
and eggs.
Transfer to baking dish and
cover with foil.
Bake for 20 minutes, remove
the foil and bake for another 20
minutes or until golden.
SWEET PAUL . HOLIDAY 2010 | 65
