I never had the opportunity to meet my Grandma McPartlin, she passed before I was born. Her sense of humour, love of life and kindness live on as well as this recipe… I am blessed to be able to share this treat with our customers!
Ingredients:
- ¾ Cup of Olive~Me & Co. White Truffle Olive Oil
- 1 Tablespoon Olive~Me & Co. Roasted Garlic Olive Oil
- 1 Tablespoon of Sage or Savory (depending on your taste, I like savory with this)
- 1 ½ Teaspoons Salt
- ¾ Teaspoon Pepper
- ½ Cup Parsley (minced)
- ¾ Cup of Celery with Leaves (diced)
- 8 ounces of mushrooms (sliced)
- 1 Cup of chicken stock (homemade preferred)
- 3 Cups of Onions (chopped)
- Pinch of Poultry Seasoning
- 11 – 12 Cups Dry Bread (diced)
- A Handful of Raisins
- A handful of dried cranberries
- Olive~Me & Co. Dark Green Apple, Apple Flavoured White Balsamic Vinegar, or White Cranberry Pear Balsamic Vinegar
Directions:
- In a large saute pan pour some of the White Truffle EVOO, add the sage/savory, salt, pepper, parsley, celery, mushrooms and onions. Cook for 10-15 minutes over medium heat, stirring often. Pour this mixture over diced bread, cranberries and raisins in a bowl.
- Next, pour chicken stock and poultry seasoning over bread crumb mixture and toss to coat and blend ingredients, place into baking dish coated with Roasted Garlic EVOO. Drizzle remaining White Truffle EVOO evenly over mixture.
- Cover with foil and bake at 350 degrees for 45 minutes. Remove foil a few times during baking and toss with fork. Remove foil and continue baking for 15 minutes until top is crusty and golden brown.
- Mix well, and taste for seasoning. Lightly drizzle Dark Green Apple or White Apple Balsamic over the top, enjoy!
Alternatively once you have mixed it in the bowl don’t bake it… use it to stuff a 10 lb. to 12 lb. Turkey (cut back on chicken stock if need be , add slowly and gauge the moisture level of the stuffing if using to stuff a turkey).
*you can also add 1 cup of roasted chestnuts or shucked oysters to the recipe
