JENNIFER DAVID / WILLIAMS SONOMA COOLSPRINGS GALLERIA
Focaccia Stuffing with Sausage and Chestnuts
3 Tbs. extra virgin olive oil
1 yellow onion
3 celery stalks, diced
1/2 tsp. kosher salt
ground pepper
1package focaccia stuffing
3 1/2 to 4 cups chicken or turkey stock
1lb tube sausage
1 cup chestnuts, chopped
Preheat oven to 375 degrees
brown sausage, remove from pan and keep aside saute onion, carrots, celery until soft add stuffing and stir until well combined stir in stock 1/2cup at a time, making sure it is completely absorbed. ( you may not need all the stock) mix in browned saugage and chopped chestnuts
Transfer the stuffing mixture to the prepared baking dish. Cover the dish with a butt.ered sheet of aluminum foil and back for 20 min. Remove foil and continue to bake until the top is golden brown and crisp, about 25 minutes more. Let rest 10 min. Serves 10 to 12.
