Olive-Thyme Stuffing/Dressing

12 oz. olive oil, neutral flavor, not extra virgin

2 c. yellow onion, diced small

1½ tbsp. dry or fresh thyme

One 14 oz. jar/sliced Spanish olives, reserving 6 oz. of liquid from the jar

Freshly ground black pepper, to taste

1-lb. loaf/white or French bread, cut into ½-in. cubes, dried (about 10 c.)

Preheat oven to 375°. In a large sauté pan (cast iron works best), heat the olive oil on low. Sweat the onions (cook without color), cook slowly until translucent. Add the sliced Spanish olives and cook on low for another 8 minutes. Add the reserved olive juice and thyme. Season with ground black pepper.

Place the cubed bread into a large mixing bowl and pour the oil-olive mixture over the top. Mix gently with a wooden spoon. Transfer into a 2-qt. casserole dish, bake covered with foil for 40 minutes. Uncover and bake for 20 minutes more until golden brown. Cook stuffing to an internal temperature of at least 165°.

(Makes 8 servings)

Executive chef Patrick Stewart, ECC Culinary Arts