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Chestnut Foccacia Stuffing
2 oz oil
2 oz butter
1 c diced carrots
1 c diced onions
1 c diced celery
1 tbs chopped fresh marjoram
1 tbs chopped fresh thyme
2 qt stale focaccia, cut into 1-inch cubes
4 oz chicken stock
4 oz cider
1 lb 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
Recipe featured in Bread Daily on 11/18/01.