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Hi, I'm Leah Schaefer on behalf of Expert Village, and today, we're going to learn how
to make my chicken with ciabatta and sausage stuffing, and a side of dressing. The last
thing we're going to have to chop up is some olives. And this is just under a cup. As you'll
see, it doesn't quite come to the top. I use that amount because that's what I had left
over from one of my parties. With these olives, I don't use the jarred stuff. I use the good
stuff, so I'll go to the olive bar at my grocery or to the salad bar, and get the fresh olives.
If they don't have those, I would go to a jarred, but I wouldn't want to do any of the
really small ones. I want to do the big, firm ones. So we're going to chop those up. Some
of them, if they're bigger, we'll chop them into three pieces. If they're smaller, we'll
go ahead and do two. And what we want to do is make sure that we're getting olives in
every bite of the stuffing. The olive is not something that typically goes in a stuffing,
so it just gives it a really good, different flavor. The olives that I'm using for this
are just the plain, old pimento stuffed ones, but if you have an olive bar at your grocery,
you'll see that they have all kinds of different ones. I think it'd be really nice to use one
stoved with provolone or feta, or even blue cheese. I think that would be really unusual,
just haven't done it yet. If you get any pimentos, just chop those up and throw them in there.
Obviously, they're going to fall out. They're not going to stay in there, but I like the
flavor of the pimento in there, too.
Okay. Now, that we have them all chopped up, we are just going to go across them just a
couple times to make sure that we're getting bites in all of them. Okay. Most of the olives
are just about quartered. That's fine. Not a big deal if they aren't all quartered. We're
just going to want to get -- just going to move it around. And now, we'll go ahead and
move on to sauteing the vegetables and the olives.