Serves: 8
Total Calories: 764

1/4 cup dried porcini mushrooms
water or white wine heated
6 cups seasoned stuffing mix
1/2 cup chopped marinated sun dried tomato with oil reserved
1 cup finely chopped red onion
1 cup finely chopped celery
1/2 cup chopped almonds
1/2 cup coarsely chopped Kalamata olives
1/2 cup coarsely chopped green olives
1 1/4 cups chicken broth
6 tablespoons Dijon style mustard
8 tomatoes slices
sprig of fresh thyme for garnish

1. Preheat the oven to 350° F. Line both a 9-x-5-x-3-inch loaf pan and a baking sheet with aluminum foil, grease well, and set aside.

2. Place the mushrooms in a small bowl, cover with the hot water or wine, and allow to soak for 30 minutes. Carefully drain the liquid from the mushrooms, leaving any grit in the bowl, and add the liquid to the chicken broth. Finely chop the mushrooms and set aside.

3. Place the stuffing mix in a large bowl and set aside.

4. Place the reserved sun-dried tomato oil in a medium-sized skillet over medium heat. Add the onion and celery and sauté for 5 minutes, or until the vegetables are tender.

5. Add the sautéed vegetables to the stuffing mix and toss lightly. Stir in sun-dried tomatoes, almonds, and olives. Then pour in the chicken broth and blend lightly.

6. Transfer the stuffing mixture to the prepared loaf pan, packing the mixture in firmly. Cover tightly with aluminum foil and bake for 30 minutes or until firm to the touch.

7. Preheat the broiler. While the broiler is heating up, transfer the loaf pan to a cooling rack. When cool, remove the loaf from the pan, carefully peeling off the foil. Then, with a sharp knife, cut the loaf into 8 equal slices.

8. Arrange the slices on the prepared baking sheet and broil for 2 to 3 minutes, or until the tops are crusty and golden. Watch carefully to avoid burning.

9. Spread each slice lightly with the Dijon mustard, top with a slice of tomato, and garnish with a sprig of thyme.

Nutritional Facts:

Serves: 8
Total Calories: 764
Calories from Fat: 284

More Recipes from the Mrs. Cubbison's Best Stuffing Cookbook Cookbook:
Fig and Orange Stuffing Loaf
Savory Cranberry Stuffing Loaf
Stuffins
Apple, Fig, and Nut Stuffing Muffins
Bacon and Apricot Stuffing Muffins
Brown Rice and Cashew Stuffing Muffins
Pumpkin Stuffing Balls
Pineapple Stuffing Balls
Grapefruit and Walnut Stuffing Balls wih Citrus-Mint Sauce
Parmesan and Spinach Stuffing Balls
Broccoli and Cheddar Stuffing Croquettes
Stuffing Souffles
Neapolitan Stuffing "Sandwiches"
Creamed Corn Fritters