Blair-Sullivan olive-thyme stuffing

MAKES 8 SERVINGS

12 ounces (3 sticks) salted butter

2 cups yellow onion, diced small

1 (14-ounce) jar sliced Spanish olives, reserving 6 ounces of liquid from the jar

1½ tablespoons dry or fresh thyme

Freshly ground black pepper, to taste

1 (1-pound) loaf of white bread, cut into 3/4-inch cubes (or plucked by hand into small pieces)

Preheat oven to 375 degrees.

In a large saute pan (cast iron works best), melt the butter on low heat. Saute the onions and cook slowly until translucent; add the sliced Spanish olives and cook on low for another 8 minutes.

Add the reserved olive juice and thyme. Adjust flavor with ground black pepper

Place the cubed bread into a large mixing bowl and pour the butter-olive mixture over the top; mix well but gently with a wooden spoon.

For casserole: Transfer into a 2-quart casserole dish and bake covered for 40 minutes. Uncover and bake for 20 minutes more until golden brown.

To stuff a turkey: After mixing stuffing, place it in turkey cavity.

Cook stuffing to at least an internal temperature of 165 degrees.

Chef Patrick Stewart

Nutrition facts per serving: 448 calories, 29 g fat, 14 g saturated fat, 60 mg cholesterol, 38 g carbohydrates, 4 g protein, 1931 mg sodium, 1 g fiber