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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By pruttura_13085492
Seaford, 72
on November 26, 2010
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This was easy, and very tasty. i liked the 1" pieces of bread, very rustic. great dish!
By coreykaye_12462402
Fort Collins, 44
on December 20, 2009
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This recipe is tasty as is, but is better with only a half pound of chestnuts roughly chopped and the bread diced and then pulsed in a food processor.
This recipe freezes well--prepare and freeze before cooking; dethaw in fridge for a few hours and bake.
By R_Claw
Brooklyn, 72
on November 27, 2009
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This stuffing was easy to make and tasted delicious, but something is missing. There is no cohesiveness to the elements, perhaps if the bread was in smaller cubes?
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