Traditional stuffing that is just like Mom used to make.
Easy, with all the classic flavors and an extra bit of deliciousness from the Mushroom and Sage Olive Oil.
Cooking Time: 4-6 hrs Servings: 8-10
1 loaf good-quality day-old rustic bread
½ c + 1 tablespoon The Olive Scene Mushroom and Sage Extra Virgin Olive Oil, divided
1 large onion, chopped (1c)
2 cloves garlic, minced
4 ribs celery, chopped
1 - 2 cups chicken or turkey stock
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon Kirmizi Biber or crushed red pepper flakes (available at The Olive Scene)
1 teaspoon sea salt and freshly ground black pepper, to taste
Preheat oven to 325 degrees
Tear bread into pieces, or pulse in food processor to make 8-9 cups. (don't worry about making the crumbs uniform, various sizes add texture)
Arrange the crumbs in a single layer on a rimmed baking sheet.
Bake for 12 to 14 minutes, or until nicely browned and dry. Set aside to cool completely. (this step can be done the day before and bread crumbs left overnight, uncovered)
Heat a large frying pan over medium heat, and add 1/2 cup of the olive oil.
Add onion, garlic and celery and sauté until translucent, about 7 to 8 minutes.
Add parsley, oregano, basil, red pepper flakes, salt, and pepper and stir, until fragrant, about 30 seconds..
Place bread crumbs in a large bowl and toss with onion mixture and enough stock to moisten the bread.
Drizzle 1 tablespoon oil in a casserole dish and spread to oil the bottom and sides.
Add stuffing and bake 375 degrees F for 30 min until top is crusty and inside is steamy hot.