Chestnut Stuffing
- 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
- 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
oil, butter, carrots, onions, celery, fresh marjoram, thyme, stale focaccia, chicken, cider, chestnuts, salt
Taken from www.foodnetwork.com/recipes/chestnut-stuffing-recipe.html (may not work)