Chestnut Stuffing

Yield:
8 servings
Level:
Easy
Ingredients
  • 2 ounces oil
  • 2 ounces butter
  • 1 cup diced carrots
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 tablespoon chopped fresh marjoram
  • 1 tablespoon chopped fresh thyme
  • 2 quarts stale focaccia, cut into 1-inch cubes
  • 4 ounces chicken stock
  • 4 ounces cider
  • 1 pound roasted, peeled, and cleaned chestnuts cut into quarters
  • Salt and pepper, to taste
Directions

Preheat oven to 400 degrees.

Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes


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