Shallot Thyme Black Olive Stuffing Recipes

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CHICKEN BREAST WITH BLACK OLIVE STUFFING



Chicken Breast with Black Olive Stuffing image

I have made this recipe after posting it and it is delicious - I have modified it to some degree , I used boneless skinless breasts and pounded them to apprx. 1/2" thickness then placed them over the mounded dressing. Don't over cook them - 30 minutes was enough. I served them with Roasted Brussels Spouts and Baby steamed carrots - excellent! The olives add a special flavor

Provided by Bergy

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 cup chopped onion
1 cup reduced-sodium chicken broth
3 cups herb-seasoned stuffing cubes, ready made stuffing mix
1 (2 ounce) can black olives, sliced
2 tablespoons Dijon mustard or 2 tablespoons honey dijon mustard
1 teaspoon dried thyme
1 clove garlic, crushed
4 bone in skinless chicken breasts
hungarian hot paprika (optional)

Steps:

  • Melt the butter and saute the onions until tender, stir occasionally apprx 6 minutes.
  • Add Broth, bring to a simmer& remove from heat.
  • Add stuffing mix& Olives, Toss well.
  • In a greased 13x9" baking dish spoon in 4 mounds of the stuffing.
  • Pat them down a little.
  • Mix together the mustard, thyme& garlic then spread it over the 4 breasts.
  • Place a breast over each mound of stuffing, cover each mound completely.
  • Sprinkle chicken with paprika if desired Bake in 375F over for 40 minutes uncovered or until the breasts are done.

Nutrition Facts : Calories 334.8, Fat 8, SaturatedFat 2.9, Cholesterol 144.5, Sodium 401, Carbohydrate 6.7, Fiber 1.4, Sugar 2, Protein 56.6

CLASSIC STUFFING



Classic Stuffing image

The terms stuffing and dressing are often used interchangeably, but they do have different meanings: Stuffing is cooked inside the bird, dressing on its own. Use this recipe when making our Perfect Roast Turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 12 cups

Number Of Ingredients 11

12 tablespoons unsalted butter
4 onions, (2 pounds), peeled and cut into 1/4-inch dice
16 celery stalks, cut into 1/4-inch dice
10 large fresh sage leaves, chopped, or 2 teaspoons crushed dried sage
6 cups Homemade Chicken Stock, or canned low sodium chicken broth, skimmed of fat
2 stale loaves white bread, (about 36 slices), crust on, cut into 1-inch cubes
2 teaspoons salt
4 teaspoons freshly ground black pepper
3 cups (about 2 bunches) fresh coarsely chopped flat-leaf parsley, leaves
2 cups pecans, toasted and chopped (optional)
2 cups dried cherries (optional)

Steps:

  • Melt butter in a large skillet. Add onions and celery, and cook over medium heat until onions are translucent, about 10 minutes. Add sage, stir to combine, and cook 3 to 4 minutes. Add 1/2 cup stock, and stir well. Cook for about 5 minutes, until liquid has reduced by half.
  • Transfer onion mixture to a large mixing bowl. Add all remaining ingredients, including the remaining stock; mix to combine.

SHALLOT-THYME-BLACK OLIVE STUFFING



Shallot-Thyme-Black Olive Stuffing image

Provided by Julia Moskin

Categories     easy, quick, side dish

Time 20m

Yield Enough stuffing for a 3-pound guinea hen or chicken.

Number Of Ingredients 6

4 ounces slab bacon or pancetta, diced
4 shallots, minced
2 chicken livers (or turkey, guinea hen or other liver, if using to stuff a game bird)
1 tablespoon fresh thyme leaves
3/4 cup oil-cured meaty black olives, preferably from Provence, pitted and halved
Salt and freshly ground black pepper

Steps:

  • Combine bacon and shallots in a large nonstick skillet. Turn heat to medium-high and cook, stirring, until the bacon is crisp and the shallots are wilted and lightly browned in the bacon fat. Using a slotted spoon, lift out the bacon and shallots and set aside in a medium bowl.
  • In the same pan, sear the livers for a minute or two on each side over high heat, just until crusty on the outside but pink in the middle. Remove to a cutting board.
  • When the liver is cool enough to handle, chop it finely and add to the bacon mixture. Add the thyme and olives and mix well. Season to taste with salt and pepper.

Nutrition Facts : @context http, Calories 862, UnsaturatedFat 37 grams, Carbohydrate 50 grams, Fat 59 grams, Fiber 12 grams, Protein 36 grams, SaturatedFat 18 grams, Sodium 1504 milligrams, Sugar 20 grams, TransFat 0 grams

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