Shallot-Thyme-Black Olive Stuffing
Updated Nov. 11, 2022
- Total Time
- 20 minutes
- Rating
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Ingredients
- 4ounces slab bacon or pancetta, diced
- 4shallots, minced
- 2chicken livers (or turkey, guinea hen or other liver, if using to stuff a game bird)
- 1tablespoon fresh thyme leaves
- ¾cup oil-cured meaty black olives, preferably from Provence, pitted and halved
- Salt and freshly ground black pepper
Nutritional analysis per serving (1 servings)
844 calories; 58 grams fat; 18 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 8 grams polyunsaturated fat; 48 grams carbohydrates; 10 grams dietary fiber; 19 grams sugars; 37 grams protein; 1684 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine bacon and shallots in a large nonstick skillet. Turn heat to medium-high and cook, stirring, until the bacon is crisp and the shallots are wilted and lightly browned in the bacon fat. Using a slotted spoon, lift out the bacon and shallots and set aside in a medium bowl.
- Step 2
In the same pan, sear the livers for a minute or two on each side over high heat, just until crusty on the outside but pink in the middle. Remove to a cutting board.
- Step 3
When the liver is cool enough to handle, chop it finely and add to the bacon mixture. Add the thyme and olives and mix well. Season to taste with salt and pepper.
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