10:44 PM / Thursday September 29, 2022

21 Nov 2015

Have a fun and flavorful Friendsgiving with simple, delicious recipes

  • Facebook
  • Twitter
November 21, 2015 Category: Food And Beverage Posted by:


For most of us, Thanksgiving is all about traditions. Many of us have family recipes we look forward to eating year after year, and family and friends we are excited to see every Turkey Day. Thanksgiving family customs may run strong, but for those who like to have fun in the kitchen and celebrate the season with pals, Friendsgiving is becoming a popular yearly ritual.

Friendsgiving is a time to get together with friends and eat a delicious and creative meal. Sushi? Sure! Pizza? Please! Other Friendsgivings may be made up of Thanksgiving staples with the volume turned up (how about a new spin on the classic relish tray?). In any case, Friendsgiving is a time to have fun, eat well and give thanks with friends.

A holiday classic in their own right, California Ripe Olives are the perfect ingredient to give your Friendsgiving dishes a little twist. From the relish tray to the mashed potatoes, there’s always a place on the table for the ever-versatile ripe olive. For a new take on a traditional stuffing, try combining sourdough bread, butternut squash, cranberries, bacon and California Ripe Olives. The sweet squash and cranberries, crunchy bacon and ripe olives combine for a flavor and texture punch that will leave your guests wanting seconds – maybe even thirds.

So this year for Friendsgiving, try dressing up your recipes with versatile and delicious California Ripe Olives to make your dishes pop.

food-wine_11-22-15aSM01Butternut Squash, Ripe Olive and Cranberry Stuffing

1 medium butternut squash, peeled and cut into ½ inch dice

1 ½ teaspoons grapeseed oil


salt and pepper, to taste

6 tablespoons butter, divided

1 medium leek, white parts only, cleaned and sliced

2 cups chopped celery

1 tablespoon chopped fresh sage

4 heaping cups sourdough bread chunks

¾ cup dried cranberries

6 slices thick cut bacon, cooked and crumbled

1 (6 ounce) can extra large California Ripe Olives, sliced

1 ½ – 2 cups chicken stock

Heat oven to 400°F and line a rimmed baking sheet with parchment. Add the diced butternut squash and drizzle with grapeseed oil and season with salt and pepper. Roast for 35-40 minutes or until tender and lightly browned. Set aside when finished.

While squash is roasting, melt 2 tablespoons of butter in a large non-stick skillet and add leeks and celery. Sauté for 10-15 minutes, or until the leeks begin to soften, stirring frequently.

In a large bowl combine the roasted butternut squash, sautéed leeks, celery, sage, bread, dried cranberries, bacon and olives. Season with salt and pepper and add chicken stock until bread is moist but not soaked with liquid.

Transfer to 9×13 baking dish and top with remaining 4 tablespoons of diced butter. Reduce the oven temperature to 350°F and bake for 30-35 minutes. The top of the stuffing should be golden brown and crunchy.

Remove from the oven and serve immediately.

For more tasty recipes featuring California Ripe Olives, visit

  • Facebook
  • Twitter

Leave a Comment

Recent News


Mail ballot fight persists in key states, sure to slow count

September 23, 2022

Tweet Share Pin Email ABOVE PHOTO: Processed mail-in ballots are seen at the Chester County Voter Services...


Wolf administration recognizes Suicide Prevention Awareness Month

September 23, 2022

Tweet Share Pin Email HARRISBURG, Pa. — Leadership from multiple state agencies joined advocates from Prevent Suicide...


Art program helps people living with dementia

September 23, 2022

Tweet Share Pin Email ABOVE PHOTO: Sylvia M. paints a colorful pattern at an “ARTZ in the...

Color Of Money

EXPLAINER: How the strong U.S. dollar can affect everyone

September 23, 2022

Tweet Share Pin Email By Stan Choe ASSOCIATED PRESS  NEW YORK — The buck isn’t stopping. The...

Go With The-Flo

Roz Nixon visits with Lillias White to see her debut in the current Broadway hit “Hadestown”

September 23, 2022

Tweet Share Pin Email ABOVE PHOTO: Roz Nixon and Lillias White By Flo Anthony Curtis “50 Cent”...

Food And Beverage

What’s Cookin’? Roasted Curried Cauliflower

September 23, 2022

Tweet Share Pin Email Tweet Share Pin Email Related Posts What’s Cookin’? Garlic “Butter” Mushrooms and Cauliflower...

The Philadelphia Sunday Sun Staff