Shallot Thyme Black Olive Stuffing Recipes

SHALLOT-THYME-BLACK OLIVE STUFFING

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.

CHEESE STUFFED OLIVES

Steps:

• Place cream cheese, goat cheese, Parmesan, basil, roasted garlic, and salt and pepper into a food processor; pulse until smooth and well blended. Spoon filling into a cookie press or pastry bag (a plastic baggie with the corner cut out will also work), and fill olives.

CHICKEN BAKED WITH SHALLOTS, OLIVES AND THYME

Steps:

• Preheat the oven to 375°F.
• Arrange the chicken breasts in a shallow roasting tin or baking dish. Tuck the shallots, garlic and olives in around the chicken and place the thyme sprigs on top.
• Drizzle over the oil and season with salt and pepper.
• Bake for 20 minutes, then remove from the oven and drizzle over the sherry vinegar.
• Cook for a further 10 minutes, until the chicken is cooked through.

CHICKEN BREAST WITH BLACK OLIVE STUFFING

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.

HERBED SHALLOT STUFFING

Steps:

• Preheat oven to 325°F.
• Cook shallot in butter in a large heavy skillet over moderately low heat, stirring, until butter is melted and shallot is slightly softened, about 5 minutes.
• Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture. Drizzle with Cognac, tossing to combine, and gently stir in broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
• Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.

LAMB WITH OLIVE & HERB STUFFING

Steps:

• To make the stuffing, heat 1 tbsp oil in a small frying pan over a medium heat and cook the shallot for 5 mins until soft. Tip the oil from the anchovies into the pan. Roughly chop the anchovies and add these along with the garlic. Cook for a few minutes until the garlic has softened and the anchovies have started to break down. Remove from the heat and leave to cool for a few minutes.
• Combine the olives, capers, lemon zest and juice, the breadcrumbs, herbs, apricots and pistachios in a bowl, then tip in the shallot mixture and stir to combine. Season. Bring together with your hands - if it's too dry, add the rest of the oil. It will be slightly loose, but should stick together when squeezed.
• Heat the oven to 200C/180C fan/gas 6. Season the lamb all over and cover the exposed bones with foil to prevent them burning. Pack the centre of the crown with the stuffing, then cover with a disc of foil. If you can't fit all the stuffing into the crown, spoon the rest into an ovenproof dish and bake alongside the lamb. Roast for 40 mins for rare, or until the internal temperature reaches 55C on a meat thermometer. (Or, roast for 50 mins for medium or 55 mins for well done.)

APPLE SHALLOT STUFFING

Steps:

• Preheat oven to 325°F.
• Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 20 to 25 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
• Melt butter in a 12-inch heavy skillet over moderate heat, then add shallots and cook, stirring frequently, until shallots are well browned, 15 to 20 minutes.
• While shallots are cooking, peel, core, and coarsely chop apples. Boil currants and cider in a 1-quart heavy saucepan, stirring occasionally, until cider is absorbed, 6 to 8 minutes. Add apples to browned shallots along with marjoram, salt, pepper, nutmeg, and allspice and cook, stirring occasionally, until apples begin to soften, about 8 minutes.
• Transfer currants and apple mixture to bowl with bread cubes, then add walnuts, zest, and stock and toss well.
• Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.