Oh, Olive! Rye Bread Stuffing

1 (1lb) unsliced loaf rye bread, cut into 1 inch chunks

1 tsp caraway seeds

1/4 cup Delizia Butter Extra Virgin Olive Oil

1/4 cup Delizia Mushroom & Sage Extra Virgin Olive Oil

3 cups chopped celery

2 Golden Delicious Apples, peeled and chopped

1 medium onion, finely chopped

5 garlic cloves, finely chopped

2 cups chicken stock or reduced sodium chicken broth

 

Preheat oven to 350 degrees with racks in upper and lower thirds.  Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes.  Transfer to a large bowl.  Leave oven on.

Meanwhile cook caraway seeds in butter olive oil in a 12 inch heave skillet over medium high heat, stirring until fragrant, about 2 minutes.  Add celery, apples, onion, garlic, 3/4 tsp salt and 1/2 tsp pepper and saute until vegetables are softened and starting to brown, 12 to 15 minutes.  Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.

Transfer to a 3 quart baking dish and drizzle with Mushroom & Sage oil.  Bake uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.

Makes 6-8 servings