Description
A Thanksgiving twist on classic stuffing! Sweet raisins and olives meet savory herbs and a touch of spice.
Ingredients
Units
Scale
- 1/3 cup unsalted butter
- 1/2 cups (118 ml) parsley
- 1 tbsp garlic, minced
- 3/4 cups (178 ml) raisins
- 1/2 cups (118 ml) olives, diced
- 1 loaf day old bread, 1/2 - 1 inch dice
- 2 cups (473 ml) vegetable broth
- 1/2 cups (118 ml) onion, diced
- 2 tsp fresh cracked black pepper
- salt
- agave
Instructions
- Preheat oven to 350°F (177°C).
- In a large sauté pan, melt butter and add garlic and onions. Cook until onions are translucent and garlic is crisp on the edges.
- Add raisins, olives, ½ of the bread, and 1 cup vegetable broth. Stir and toss until bread softens. Add remaining bread and remaining broth. Stir until all ingredients are fully dispersed and bread has soaked all broth. Fold in parsley.
- Transfer to an oven-safe dish and bake for 20 minutes, or until the top of the bread has browned and is crisp on the edges.
- Serve warm.
Notes
- For a deeper flavor, toast the bread cubes lightly before adding them to the pan.
- If you don’t have agave, you can substitute with maple syrup or honey.
- Leftover stuffing can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15
- Sodium: 300
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 4
- Protein: 4
- Cholesterol: 15