This stuffing recipe is a Tubby Olive favorite, great not only with turkey, but also with pork and chicken as a savory “comfort food” side dish.
2-10 oz. pkgs. white or cremini mushrooms
1/4 c. Tubby Olive Wild Mushroom and Sage Oil
1/4 c Tubby Olive Red Apple Balsamic
1 medium Honeycrisp Apple, diced
1 medium onion, diced
3 stalks celery, diced
1 Tbsp. Fresh sage leaves, chopped
1 tsp. fresh thyme leaves, chopped
2 Eggs, beaten
2-4.5 oz. cans chicken broth
1 loaf day old French Bread, diced into ½ inch cubes
Sea salt and ground pepper, to taste
Preheat oven to 350 degrees. Lightly coat a 9×13 baking dish with olive oil. In a large skillet over medium heat, add the Tubby Olive Wild Mushroom and Sage Oil. Stir in apple, onions and celery and cook until softened slightly, about 2 minutes. Add mushrooms and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes. Add the Tubby Olive Red Apple Balsamic, simmer until reduced by half, about 5-10 minutes.
Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat. Stir in the cooked apple mixture and toss to combine. Season to taste with salt and pepper. Transfer to baking dish and cover loosely with foil. Bake for 40-50 minutes, removing foil last 10 minutes of cooking time to brown the top. Remove from the oven and drizzle with additional Tubby Olive Wild Mushroom and Sage Oil and serve.