Spanish Queen and Kalamata Olive Dressing

Dressing – or stuffing if inside the bird – can be made in various ways.  Some say it can only be made with leftover cornbread, some biscuits, some breadcrumbs.  I love them all!  Dressing is a dish I don’t have often, generally it is brought out for a special occasion!  But I could eat it every day!

My grandmother, who raised seven children through the depression, used whatever she had on hand to make her dressing.  Most often it was leftover biscuits from breakfast that made the dressing for dinner.  Dinner was served at noon – a hearty meal for those working out in the fields.  Mom talks of the dinnerbell grandmother rang about 15 minutes before the meal was ready.  This gave enough time to walk from the barn or the tobacco patch and wash up before eating.  How I would love to have that bell!  It was atop a pole, with a rope for pulling to peal away the news that it was time to eat!

Although she didn’t have the modern conveniences of today – or the grocery store right around the corner – my grandmother was the very best cook!  She included raisins and lots of sage in her dressing!  Celery and onions, and broth made from either chicken or turkey.  To this day I can still taste her baked chicken and dressing – and it makes my mouth water!

Ready to go in the oven!

Most of the time I make my dressing like grandmother’s, but not this time!  It still contains a good amount of chopped celery and onions sauteed in olive oil.  I use handfuls of sage to give it that hearty flavor!  Instead of sweet raisins, Spanish Queen and Kalamata olives are the star of the show!  They make you sit up and take notice when you have that first bite!  Paired with the moist, tender turkey, my olive dressing was the hit of the day!

•  olive oil
• 1 large red onion, chopped
• 3 large stalks celery, chopped
• 1/2 stick butter, melted
• 10 or 12 large Spanish Queen olives, sliced
• 1/2 cup halved Kalamata olives, drained
• 3 large handfuls of sage – less if you prefer!
• 1 pound dried breadcrumbs, biscuits or cornbread – or a combination
• 1 quart of homemade chicken or turkey broth

In a large skillet saute the chopped red onion and celery in a little olive oil.  Cook until softened.  Add the mixture to a large bowl.  Add the melted butter, olives, sage and breadcrumbs.  Add about half the broth and stir.  Continue adding broth until the dressing is moist.  Taste and add more sage or a little salt if necessary.  Place dressing in a 9 x 13 glass pan and bake at 400 degrees for 30 minutes.  Enjoy!