Delightful Seasoned Crouton Turkey Stuffing
|4||cup||Seasoned Croutons (Seasoned, see recipe, 4 to 5 cups)|
|2||cup||Fresh or Frozen Cranberries|
|1 1⁄2||cup||Dried Raisins|
|1||cup||Chopped Sweet Onion|
|1⁄2||cup||Julienne Carrots Chopped|
|1 1⁄2||cup||Granny Smith Apple (Peeled, Cored and Chopped)|
|dash||Salt & pepper to taste (Optional, croutons are already seasoned)|
|2||cup||Chicken Broth (Fresh or store bought 2 to 3 cups)|
|15||slice||Martini Olives (Green with Pimento)|
|1||cup||Sliced Black Olives|
|3||clove||Fresh Garlic sliced|
|1⁄3||cup||Marsala Cooking Wine (Optional)|
Heat a large sauté pan or a wok on medium heat. Melt 3 tbsp butter, sauté the onions and garlic. Add Marsala cooking wine and cook for 2 minutes. Add celery, carrots, green apple, raisins, cranberries, green and black olives. Stir and cook for 5 minutes. Add the additional 3 tbsp of butter and the seasoned croutons. Mix well. Add the parsley and 1 cup of the chicken stock (enough to keep the croutons moist). Add sage, (salt & pepper to taste optional – croutons already seasoned). Add another 1 cup of stock and mix well. Heat for 10 minutes. Stir regularly. If too dry, add remaining cup of stock slowly, making sure not to make it soggy. Ready to use as stuffing – caution: stuffing is hot, use a large spoon to stuff the turkey. Follow Turkey instructions for baking. Baste the stuffing when basting the turkey.
The butter can be substituted for olive oil.