Oh, my! Thanksgiving is just around the corner.  It is my favorite holiday with all of those delicious, holiday aromas in the kitchen.  I have a killer recipe for a different stuffing for your Thanksgiving turkey.  It always gets rave reviews, and there's never any leftovers.  Here it is, but prepare yourself to make a double batch, if you want some for the next day.

Oh Olive Rye Bread Stuffing

Ingredients:

1 lb. loaf of rye bread with seeds, cut into 1 inch chunks

2 cups chicken or turkey stock (can be made with vegetable stock)

11/2 teaspoons of caraway seeds

6 garlic cloves, minced

3 cups celery chopped

2 Golden delicious (or other) apples, peeled and chopped

1 large sweet onion, chopped

¼ cup Delizia Wild Mushroom & Sage Olive Oil

¼ cup Delizia Butter Olive Oil

1 teaspoon Galena Garlic Stuffing & Dressing Seasoning

½ teaspoon Sonoma Gourmet Sea Salt

Pepper to taste

Directions:

Preheat oven to 350 degrees.  Place bread chunks on cookie sheet and drizzle with the Wild Mushroom & Sage oil.  Toast until lightly browned and crispy.

Cook caraway seeds in Butter olive oil in sauté pan over medium heat for about two minutes.  Next, add celery, chopped apples, garlic and onions.  Stir veggies and sauté until veggies are softened slightly.  Add seasoning, salt and pepper.  When all are browned (10 minutes or so), add the chicken stock and scrape up any of the browned bits to add to the stuffing mix.  Pour mixture over the toasted bread cubes, and toss until coated well.

Transfer mixture to a 3 quart casserole dish.  Drizzle top with Mushroom & Sage oil. 

Bake uncovered for 45 minutes or until stuffing is crisp on top.

Note: You can make this a day ahead and refrigerate.  Reheat at 300 degrees for about 15-20 minutes. You can also do individual stuffing servings in a muffin pan!