A Kalamata olive whole wheat bread stuffing loaf with garlic, red onion, celery and a hint of apple.

Serves 4-5

Preheat oven to 300 degrees

1/2 c. margarine

1 T. finely chopped garlic

1/2 c. diced celery

1/2 c. diced red onion

7 Kalamata olives, pitted and chopped

7 slices standard size whole wheat bread, made into fresh breadcrumbs (use your blender; break the bread into small pieces and process a few pieces at a time)

2. t. poultry seasoning

1/2 c. applesauce

1 T. light brown sugar

1/4 c. boiling water

sea salt and black pepper

In large skillet, over low heat, melt margarine.

Add garlic, celery, onion and a little salt. Saute till celery softens, being careful not to brown the garlic.

Add olives, and saute a minute or so, then add breadcrumbs all at once. Sprinkle with poultry seasoning, then stir till all crumbs are moistened with margarine. Salt and pepper to taste as you stir.

Add applesauce and brown sugar, stirring well to incorporate into stuffing.

Add boiling water and do the same; salt to taste.

Spoon stuffing into standard size loaf pan and pat very firmly till flat and even all around. Stuffing will only come up to 1/3 of the pan. Cover tightly with aluminum foil.

Bake in preheated 300 degree oven for 30 minutes.

Remove from oven, cover with large flat plate and invert stuffing onto plate. Wait a few minutes, then slice crosswise into 8-10 slices.

Notes: Serve with cranberry sauce. It goes very well with the pungent flavor of the Kalamata olives.

Do not use deli-size whole wheat bread, or many-grain breads. They are too dense and rough in texture for this loaf. Your everyday, standard, grocery store, cheap whole wheat loaf is what we want here.

The loaf pan size is 8-1/2 x 4-1/2 x 2-1/2 inches.

If you wish to make more stuffing, just double the recipe.

This stuffing, as with all stuffings, tastes good cold. If making a cold plate, slice cold, arrange on plate with sides of cranberry sauce and Dijon mustard. Now you can use your fancy breads as an accompaniment.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

CHEF DAVIES-TIGHT™. AFC Private Reserve™. THE ANIMAL-FREE CHEF™. The Animal-Free Chef Prime Content™. ANIMAL-FREE SOUS-CHEF™. Animal-Free Sous-Chef Prime Content™. ANIMAL-FAT-FREE CHEF™. Fat-Free Chef Prime Content™. AFC GLOBAL PLANTS™. THE TOOTHLESS CHEF™. WORD WARRIOR DAVIES-TIGHT™. Word Warrior Premium Content™. HAPPY WHITE HORSE™. Happy White Horse Premium Content™. SHARON ON THE NEWS™. SHARON'S FAMOUS LITTLE BOOKS™. SHARON'S BOOK OF PROSE™. CHALLENGED BY HANDICAP™. BIRTH OF A SEED™. LOCAL UNION 141™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

%d bloggers like this: