OLIVE STUFFING

12 slices day-old firm-type bread
3 medium onions, minced
1/2 cup chopped fresh parsley
1 cup chopped celery
1/3 cup butter
3/4 cup chopped green olives
2 teaspoons poultry seasoning
1 egg, beaten
Salt and pepper to taste

Trim crusts from bread. Cut bread in small cubes. Set aside.

Cook onions, parsley, and celery in the butter 8 minutes.

Add bread and remaining ingredients; mix lightly.

Use as stuffing for poultry.

Makes about 8 cups

VARIATIONS:

CRANBERRY STUFFING:
Use above recipe, omitting onions, olives, and poultry seasoning. Add 1 cup ground raw cranberries mixed with 1/3 cup sugar, and 1/3 cup chopped almonds. Use as stuffing for duck.

CORN STUFFING:
Use recipe for Olive Stuffing, omitting olives. Add 2 cups drained whole-kernel corn.

From: Recipelink.com
Source: Magazine pullout: Stuffings, The Collector's Cookbook #10, Woman's Day magazine, November 1957