Chestnut Stuffing
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
54
Spice
47
Sweetness
47
Sourness
38
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
60 g
Oil60 g
Butter1 cup
Carrot (diced)1 cup
Onion (diced)1 cup
Celery (diced)1 tbsp
Marjoram (chopped fresh)1 tbsp
Thyme (chopped fresh)110 g
Chicken Stock110 g
Cider1
SaltDirections:
1
Preheat oven to 400 degrees
2
Add oil and butter to a hot casserole
3
Sweat carrots, onions, and celery and cook until soft, but without color
4
Remove from heat and add marjoram and thyme
5
In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts
6
Season with salt and pepper to taste
7
Mix well
8
Place in covered baking dish and bake for 30 minutes