Savory Olive Stuffing recipe

6 servings

1/2 cup butter

4 leeks, cleaned and thinly sliced

2 Granny Smith apples, cored and chopped

3 ribs celery, chopped

1/2 pound mushrooms, sliced

6 cups coarse fresh breadcrumbs

1 (6 ounce) can Lindsay® Black Ripe Pitted Olives, drained and halved

1/2 cup chicken broth

1/2 cup toasted walnuts, chopped

1/4 cup fresh Italian parsley, chopped

2 teaspoons ground dried sage

2 teaspoons ground dried thyme

Salt and freshly ground pepper

In a large skillet, melt butter over medium heat.

Add leeks; saute, stirring occasionally, for 10 minutes.

Stir in apples, celery and mushrooms; saute, stirring occasionally, for 8 minutes.

Transfer the mixture to a large bowl.

Stir in breadcrumbs, Lindsay Olives, broth, walnuts, parsley, sage and thyme; mix well.

Season with salt and pepper.

Stuffing can be served immediately or cooled and stuffed into a turkey ready to be roasted.