Farce a La Tapenade Turkey Stuffing
Elevate your holiday dinner with the robust flavors of Farce à la Tapenade Turkey Stuffing, a Mediterranean-inspired twist on a classic favorite. This delectable stuffing blends savory olive tapenade with cubes of stale bread, aromatic sautéed onions, celery, and garlic, and a medley of fragrant herbs like thyme, rosemary, and parsley. Gently moistened with chicken or turkey stock and bound together with beaten eggs, this stuffing can be baked to golden perfection in a casserole dish or used to infuse your roast turkey with bold, briny goodness. Perfectly balanced between hearty and flavorful, this stuffing is an ideal side dish to complement your festive feast. Packed with irresistible umami and simple yet elegant ingredients, this recipe is destined to be the centerpiece of your next celebration.
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Recipe Information
Ingredients
- 1 cup Olive tapenade (store-bought or homemade)
- 6 cups Stale bread (cubed)
- 4 tablespoons Unsalted butter
- 1 large Yellow onion (finely diced)
- 2 Celery stalks (finely diced)
- 2 cloves Fresh garlic (minced)
- 1.25 cups Chicken or turkey stock (low sodium)
- 0.25 cup Fresh parsley (chopped)
- 1 tablespoon Thyme (fresh, finely chopped)
- 1 teaspoon Rosemary (fresh, finely chopped)
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 large Eggs (lightly beaten)
Instructions
Preheat your oven to 375°F (190°C) if you plan to bake the stuffing separately, or ensure your turkey is prepared for stuffing if cooking together.
In a large skillet, melt the butter over medium heat. Add the finely diced onion and celery, and sauté until softened and fragrant, about 5 minutes. Add the minced garlic and cook for an additional 1 to 2 minutes, stirring frequently.
In a large mixing bowl, combine the cubed bread with the cooked onion, celery, and garlic mixture. Toss gently to mix.
Add the olive tapenade, fresh parsley, thyme, rosemary, black pepper, and salt to the bread mixture. Mix thoroughly to ensure the seasoning and tapenade are evenly distributed.
Gradually pour the chicken or turkey stock over the bread mixture, tossing gently as you go. The bread should absorb the liquid but not become overly soggy.
Stir in the lightly beaten eggs to bind the mixture. Mix until evenly incorporated.
If baking separately, transfer the stuffing to a buttered 9x13-inch baking dish, cover with aluminum foil, and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden and crisp.
If stuffing a turkey, loosely pack the mixture into the turkey cavity. Ensure the stuffing reaches an internal temperature of 165°F (74°C) when tested with a meat thermometer before serving.
Let the stuffing rest for 10 minutes before serving to allow the flavors to meld. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
5167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 11305 mg | 492% | |
| Total Carbohydrate | 764.3 g | 278% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 59.9 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1379 mg | 106% | |
| Iron | 34.8 mg | 193% | |
| Potassium | 3119 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
