Reviews Add Rating & Review
Back to Tomato-Olive Stuffing All Reviews for Tomato-Olive Stuffing - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 1 hr Servings: 8 tomato-olive-stuffing-med107616.jpg
Ingredients Ingredient Checklist 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) 3 tablespoons unsalted butter, plus more for baking dish 1 medium yellow onion, diced medium 2 large celery stalks, diced medium 4 garlic cloves, roughly chopped 1 cup halved grape tomatoes 1 cup roughly chopped pitted Kalamata olives 2 tablespoons chopped fresh rosemary leaves 1/2 teaspoon red-pepper flakes Coarse salt and ground pepper 1/2 cup roughly chopped fresh parsley leaves 3 large eggs, lightly beaten 3 cups low-sodium chicken broth
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 1 hr Servings: 8 tomato-olive-stuffing-med107616.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 1 hr Servings: 8
Recipe Summary
prep: 35 mins total: 1 hr
Servings: 8
prep: 35 mins
total: 1 hr
prep:
35 mins
total:
1 hr
Servings: 8
8
tomato-olive-stuffing-med107616.jpg
tomato-olive-stuffing-med107616.jpg
Ingredients
Ingredients
- 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) 3 tablespoons unsalted butter, plus more for baking dish 1 medium yellow onion, diced medium 2 large celery stalks, diced medium 4 garlic cloves, roughly chopped 1 cup halved grape tomatoes 1 cup roughly chopped pitted Kalamata olives 2 tablespoons chopped fresh rosemary leaves 1/2 teaspoon red-pepper flakes Coarse salt and ground pepper 1/2 cup roughly chopped fresh parsley leaves 3 large eggs, lightly beaten 3 cups low-sodium chicken broth
Directions
Preheat oven to 400 degrees, with racks in middle and lower thirds. On 2 rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter over medium. Add onion, celery, and garlic and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add tomatoes, olives, rosemary, and red-pepper flakes, and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
Add parsley, eggs, and bread; stir to combine. Add broth in 2 additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tomato-Olive Stuffing
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tomato-Olive Stuffing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
