Thanksgiving Goodness with Olives


If you think Thanksgiving is all turkey and mashed potatoes, think again. While most people count on these regulars, they welcome a few new twists and turns on their table every year. The best way to do it? Start with an old fav of course...Say, California Ripe Olives for instance.

Yes, of course, there's the bowl of whole, pitted olives on the table for pre-party picking, but why stop there. Grind California Ripe Olives into a tapenade with lemon zest, olive oil and capers and stuff between the skin and turkey breast for extra flavoring or simply toss California Ripe Olives into your stuffing. Seasoned with sage and walnuts, this recipe is just waiting to become a tradition on your family's Turkey Day table.

Walnut Sage Stuffing

  • 2 Tbsp. unsalted butter
  • 1 yellow onion, chopped
  • 3 ribs celery, chopped
  • 1 (1 lb.) loaf country bread, crust removed, cubed
  • 3/4 cup low sodium chicken broth
  • 3/4 cup sliced California Ripe Olives
  • ½ cup toasted walnuts
  • 2 Tbsp. chopped sage

Heat butter in a sauté pan over medium. Stir in onions and celery and sauté until tender, but not brown. Transfer to a large bowl and stir in bread, chicken broth, olives, walnuts and sage. Pour into a well buttered baking dish, cover with foil and bake in a 400°F oven for 30 minutes. Remove foil and finish in oven for 10 minutes. Serves 8.