Title: Olive Bread Stuffing
Categories: Holiday
Yield: 10 Servings

2		Round loaves country-style olive bread (made locally by Rudi
1	oz	Porcini mushrooms; dried
2		14oz cans chicken broth or equivalent amount turkey stock (u
1		Stick butter or margarine
3/4	c	Currants; dried
1	ts	Thyme; dried
1	ts	Sage; rubbed
1	lb	Italian sausage; bulk, hot
		Black pepper; freshly ground

Preheat oven to 250 degrees. Spread cubed bread in a single layer on cookie sheets and toast in oven until lightly browned and well dried out - about 30 minutes. remove to a gargantuan bowl. Heat mushrooms with 1/4 cup chicken broth in microwave on high for 1 minute. Remove and chop fine, reserving liquid. Combine mushrooms, currants, 2 cans chicken broth, butter, thyme and sage in saucepan and heat over medium flame for about 10 minutes, or until currants ar soft and herbs are aromatic. Meanwhile, brown sausage in a large skillet. Pour off all but 1 Tbls grease. Add onion and garlic and fry until wilted. Combine broth mixture and sausage mixture with bread in bwl and toss well. Add more broth until the consistency is right for stuffing. Stuff turkey or bake in a buttered casserole, dotted with butter. Bake, covered, with turkey. Serves 10. NOTE:If you like, add more melted butter or sauteed celery to stuffing mixture. This recipe easily conforms to any stuffing technique you use. Also, this coarse-grained bread wil absorb more liquid than plain white bread. From The Denver Post Wed Food Section 11/15/95

Formatted for MM by Pegg Seevers 11/24/95

From: Pseevers

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