RECIPE # 4918 FOCACCIA STUFFING Thursday Nov. 8, 2012 - | Nashville News, Weather & Sports

RECIPE # 4918 FOCACCIA STUFFING Thursday Nov. 8, 2012

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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.

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