Recipe courtesy of Stephen Kalt

Chestnut Stuffing

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  • Level: Easy
  • Yield: 8 servings
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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

  1. Preheat oven to 400 degrees.
  2. 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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