Chicken and Chestnut Stuffing

• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped carrots
• 1/2 cup chopped celery
• 1 cup chicken breast, deboned, skinless, and cut into 3/4-inch chunks
• 1 tablespoon chopped garlic
• 3/4 cup roasted, peeled, and coarsely chopped chestnuts
• 3 cups dense day-old wheat bread, torn into 1-inch chunks
• 1 cup chicken stock
• Salt and pepper
• 2 pound Guinea or Cornish game hen, cooked

1. In a large saute pan heat oil.
2. Add onions, carrots, and celery, cook for 2 to 3 minutes.
3. Add the chicken, and garlic, season with salt and pepper, and cook for 5 minutes.
4. Place in a large bowl with the bread and chestnuts.
5. Mix well, and moisten with the chicken stock.
6. Season with salt and pepper.
7. Place on a serving platter along side your guinea hen.

olive oil, onion, carrots, celery, chicken breast, garlic, chestnuts, bread, chicken stock, salt, guinea

Taken from www.foodnetwork.com/recipes/emeril-lagasse/chicken-and-chestnut-stuffing-recipe.html (may not work)