Steamed Asparagus with Olivia’s Parmesan Pepper Croutons
- 1 pound fresh asparagus
- 2 tbsp. melted butter
- 1 tbsp. lemon juice
- ¾ cup Olivia’s Parmesan Pepper Croutons, lightly crushed
- Salt and Pepper to taste
Wash and remove ends of asparagus. In a shallow pan bring about 1 inch of water to boil. Add asparagus and cover for 3 minutes. While asparagus is cooking melt butter and add lemon juice. Remove asparagus to a serving plate. Drizzle with lemon butter. Salt and Pepper to taste. Sprinkle with crushed Olivia’s Parmesan Pepper Croutons and serve.
Olivia’s Traditional Stuffing
Makes 10-12 servings
- 1 cup coarsely chopped onion
- 1 cup coarsely chopped celery
- ½ cup or 1 stick of butter
- 5 cups or 1 box of Olivia’s Traditional Stuffing
- 2 ½ cups chicken broth
- Salt and pepper to taste.
Melt butter and sautée onion and celery until they start to soften. Add chicken broth and warm. Transfer to a large mixing bowl and add stuffing mix. Stir and rest until liquid is absorbed and stuffing cubes are moist, about 10 minutes. You may prefer to add more broth for a softer stuffing. Salt and pepper to taste.
Use to stuff your favorite bird or bake in a casserole and prepare as a side. Bake at 350˚F, 30-40 minutes.
Options: We often add sautéed mushrooms, cooked sausage, cooked wild rice, apples, dried cranberries, prunes, walnuts to name a few.
Sausage and Mushroom Stuffins
Rachel Ray did it first and it was such a no brainer… Lots of extra crispy parts. I really love sausage and mushrooms in my stuffing. I created this recipe just for me, but I’m willing to share! It’s so yummy.
- 1 cup medium chopped celery
- 1 cup medium chopped onion
- 1 cup medium chopped mushrooms
- 1 pound lean breakfast sausage, cooked and defatted
- 4 Tbsp or ½ stick of butter
- 2 cup chicken broth
- 1 bag/ 5 cups Olivia’s Traditional or Cornbread Stuffing
- Salt and Pepper to taste
- 2 eggs well beaten
Heat oven to 375 degrees. In a medium sized skillet, cook breakfast sausage. Break into small pieces as it is cooking. When cooked through remove to a plate and drain fat. While sausage is cooking chop celery, onion and mushroom. In a large sized skillet melt butter. Add celery, onion and mushrooms and sauté until tender. Add cooked sausage. Add chicken broth and warm. Remove skillet from heat and add Olivia’s stuffing mix. Let stand 10-15 minutes to allow broth to soften stuffing cubes. While stuffing is resting, grease 12 piece muffin tin. When stuffing mixture has softened, taste and adjust seasoning if needed. Add beaten eggs and stir gently. Spoon stuffing mixture into muffin tins, packing gently and mounding over the top. Bake for 25 minutes. Remove muffins from tins and serve.
Leftovers are great sliced and toasted and topped with leftover gravy.