Servings: 6
Prep Time: 15 to 20 min
Cook Time: 35 to 40 min
1 box (12 oz.) of Mrs. Cubbison's Traditional Seasoned Stuffing
1 oz.; dried porcini or other wild mushrooms, soaked in water or chardonnay for 1/2 hour, carefully drained (watch out for grit at the bottom!) and chopped. Reserve liquid to use later.
1/2 cup; marinated sun dried tomatoes, oil reserved for sauté
1 cup; finely chopped celery
1 cup; finely chopped red onions
1/2 cup; chopped oven toasted almonds
1/2 cup; pitted and coarsely chopped Kalamata olives
1/2 cup; pitted and coarsely chopped green olives
1 1/2 cups; turkey, chicken or vegetable broth including the mushroom soaking liquid
12 tomato slices
12 tablespoons; Morehouse Dijon Mustard
Sprigs of fresh thyme for garnish
Preheat oven to 350°F.
Place dressing mix in a large bowl. Saute onions and celery in reserved sun dried tomato oil. Add to dressing mix. Toss lightly. Stir in sun dried tomatoes, almonds and olives. Pour broth over mixture and blend lightly. Pack tightly into an aluminum foil-lined buttered 9" x 5" x 3" loaf pan. Cover tightly with foil. Bake on middle rack of preheated oven at 350°F for 30 minutes until internal temperature reaches 165°F.
Remove from oven to a rack. When cool, remove loaf from pan. Carefully peel off the foil. Line a cookie sheet with foil and lightly oil. With a sharp knife, cut into 1" slices. Place slices on prepared sheet. Broil until top is crusty and golden - about two to three minutes, watching carefully. Serve topped with slices of tomato and mustard as an open face "sandwich."