Recently in black olives Category

IMG_6349.JPGBeing from the south, I was raised on cornbread dressing, but this Cummings' family tradition is pretty tasty I must admit. Savory additions of corn, mushrooms and sliced black olives are well balanced by the sweet rose wine scented broth. Daniel calls this dressing " one element of the perfect trifecta of Thanksgiving flavors," the other two being turkey and mashed potatoes of course.

1 large onion, chopped small
5 stalks celery, chopped small
8 oz white button mushrooms, roughly chopped
1/2 T. butter

2 c. rose wine
3 c. chicken broth
2 T. butter
1/2 tsp sage

1 package Pepperidge Farm herb dressing (cubed)
1 package Pepperidge Farm herb dressing (crumbs)
1 1/2 cans yellow corn
1 can black olives, sliced

Preheat the oven to 350 degrees.

Heat 1/2 tbs butter in a skillet, add onion, celery, and mushrooms. Lightly salt and pepper the vegetables and saute until onions begin to brown.

Meanwhile, heat broth, wine, 2 tbs butter, and ~1/2 tsp dried sage in medium saucepan until butter is melted.

Mix onion mixture with remaining dry ingredients (stuffing, corn, olives) in large bowl. Add broth/wine over until mixture is moist, mix gently. Pour into 9x13" baking dish. Bake ~1 hour or until top is browned.