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Olivia’s Stuffing Series: Recipe #2

When I started Olivia’s croutons, so many people asked me if we made stuffing.  This is no small task when you consider the expense of bringing a new product to market.  Instead I thought I would develop stuffing recipes, using our croutons.  Since then, we have developed our own Traditional Stuffing, but the original recipes are still delicious and offer stuffing that’s a little out of the ordinary.  My recipes are based on foods and flavors I am familiar with.  My mom was a great cook and her European influences, along with my dad’s Yankee background provided me with a good mix of flavors and techniques to learn from.  One of my favorites is my Vegetable Stuffing.  This time of year we have access to so many delicious root veggies that cook up sweet and satisfying.  If you are vegan, you can substitute a few of the ingredients and use our Multigrain with Garlic croutons.  I hope you enjoy this recipe.  Francie

Vegetable Stuffing with Olivia’s Butter & Garlic Croutons
  • 4 tablespoons (1/2 stick) butter
  • 12-14 medium cloves of garlic, cut in ½ or ¼ , but not too small
  • 1 ½ cups (2-3 medium) carrots, cut into ¼ ” slices, not too small
  • 1 ½ cups (2 large stalks) celery, cut into ¼ ” slices, not too small
  • 1 cup (2-3 medium) parsnip, as above
  • 1 cup (about ½ medium Spanish) onion, coarsely chopped
  • 2 teaspoons thyme leaves
  • 4 cups (a 5 oz. bag) of Olivia’s Butter & Garlic Croutons
  • ¾ cup chicken broth (more or less depending on taste)
  • salt and pepper to taste.

For preparation you will need a large skillet, at least 12″ across and 2-3″ deep. Melt butter in skillet. Add chopped vegetables and sauté over medium heat for about 10-15 minutes, until vegetables just begin to get tender and onion is clear. Be careful not to overcook the vegetables. Turn off heat and add Olivia’s Croutons and broth. Stir gently and let stand about 5 minutes until broth is absorbed. Your stuffing is complete! You can use it in your bird, or put it in a covered casserole and bake 30-40 minutes and use it as a side dish. Yield 7-8cups or 36 oz.

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