Tomato-Olive Stuffing

Tomato-Olive StuffingEveryday Food (November 2011)Subscribe to Everyday Food
Serves 8
Active Time: 35 minutes
Total Time: 1 hour
INGREDIENTS

• 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
• 3 tablespoons unsalted butter, plus more for baking dish
• 1 medium yellow onion, diced medium
• 2 large celery stalks, diced medium
• 4 garlic cloves, roughly chopped
• 1 cup halved grape tomatoes
• 1 cup roughly chopped pitted Kalamata olives
• 2 tablespoons chopped fresh rosemary leaves
• 1/2 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 1/2 cup roughly chopped fresh parsley leaves
• 3 large eggs, lightly beaten
• 3 cups low-sodium chicken broth

DIRECTIONS
Preheat oven to 400 degrees, with racks in middle and lower thirds. On two rimmed baking sheets, arrange bread in a single layer. Toast until dry and pale golden brown, 10 to 12 minutes. Let cool.
Meanwhile, lightly butter a 9-by-13-inch baking dish. In a large skillet, melt butter and cook, stirring frequently, until onion and celery are softened, about 7 minutes. Add tomatoes, olives, rosemary and red-pepper flakes and cook, stirring, 1 minute. Transfer to a large bowl and season with salt and pepper.
Add parsley, eggs, and bread; stir to combine. Add broth in two additions, stirring until absorbed after each addition. Season generously with salt and pepper and transfer stuffing to dish. Bake on middle rack until deep golden brown on top, 25 to 30 minutes. Let sit 5 minutes before serving.