December 9
This roasted red pepper feta dip is quick and easy to whip up especially when you are short on time...
If I had to choose a Thanksgiving dinner side dish that I cannot do without, it would have to be the stuffing. Thanksgiving just would not be the same without it. Our Wild Mushroom Sage extra virgin olive oil is the star of this stuffing. No sage is needed because the sage flavor from the olive oil really shines through.
What you'll need:
1 loaf of herb bread, a day old
1 pound mushrooms (Shitake, Cremini, Button)
3 celery stalks
1 small onion
1/3 cup So Olive Wild Mushroom Sage Olive Oil
1/2 cup pecan pieces
3 cups vegetable stock + more to add
Sea salt
Parsley for garnish
Here's how:
Preheat oven to 350°F.
Cut loaf of bread into small medium cubes and spread evenly on a baking sheet. Toast in oven for about 10 minutes.
Finely chop celery stalk and onions. Then roughly chop the mushrooms. Heat olive olive oil in a large pot or dutch oven. Add mushrooms and allow to cook until tender. Add onions and celery and cook until softened. Add pecans and vegetable stock. Bring the stock to a boil. Add toasted bread cubes and fold gently until stock is evenly distributed throughout. Add more stock if needed. Season with sea salt. Transfer stuffing to a greased 9 x 13 inch baking dish, greased preferably with the wild mushroom sage olive oil. Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake until the top is golden brown for about 10 more minutes. Remove from oven and allow it to cool for about 5 minutes. Sprinkle on parsley as a garnish.
