Roasted Chestnut and Apple Dressing
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 254
- Total Fat
- 10
- Saturated Fat
- 3
- Carbohydrates
- 34
- Dietary Fiber
- 3
- Sugar
- 8
- Protein
- 7
- Cholesterol
- 9
- Sodium
- 500
- Total: 1 hr 45 min
- Active: 40 min
Ingredients
1 large or 2 small focaccias (about 1 pound)
2 tablespoons butter
2 tablespoons olive oil
1 small yellow onion, chopped
4 stalks celery, chopped
3 sprigs thyme, leaves stripped
Kosher salt and freshly ground black pepper
2 large Granny Smith apples, chopped
1 cup shelled and roasted chestnuts, chopped
3 to 4 cups chicken stock
Directions
- Preheat the oven to 350 degrees F.
- Cut the focaccia into small cubes and spread them out on a cookie sheet. Bake until dry and crunchy, 20 to 30 minutes.
- In a thick-bottomed pot, heat the butter and oil over medium low. Add the onions, celery and thyme; sweat the vegetables for 10 to 12 minutes. Season with salt and pepper.
- Turn the heat up to medium high and add the apples. Cook until the apples start to brown, 8 minutes.
- Turn off the heat and add the chestnuts and bread; toss to mix.
- Pour in the chicken stock, 1 cup at a time, mixing well between additions -- you want the mixture moist, not soaking wet.
- Transfer the stuffing to a casserole dish, cover with foil and bake for 45 minutes. Uncover and bake for another 15 to 20 minutes, until golden.
- Serve warm.