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