Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Ad Space M-1

Board Rules

October 2016


Calendar Calendar

Ad Space M-2

Revv Worldwide

IQD/Oil/Commodities Charts


Ad Space M-3

Top posting users this week

Top posting users this month

Ad Space M-4

Focaccia Stuffing with Chestnuts, Bacon and Apples



Posts : 16651
Thanked : 812
Join date : 2013-01-12

Focaccia Stuffing with Chestnuts, Bacon and Apples

Post by Lobo on Wed 20 Jan 2016, 7:35 pm

Focaccia Stuffing with Chestnuts, Bacon and Apples

Be the first to Write a Review
Prep Time: 20 minutes
Cook Time: 65 minutes
Servings: 12
Our focaccia stuffing mix forms the foundation of this sensational stuffing. For added crunch and savory flavor, we add in roasted chestnuts, bacon and chunks of sweet apple.

  • Printer Friendly Version

  • 235


  • 12 oz. (375 g) bacon, diced
  • 1 Tbs. extra-virgin olive oil
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 Gala apples, peeled, cored and diced
  • 1/2 tsp. kosher salt
  • Freshly ground pepper, to taste
  • 1 cup (165 g) peeled and roasted chestnuts, coarsely chopped
  • 1 package (1 lb./454 g) focaccia stuffing
  • 3 to 4 cups (24 to 32 fl. oz./750 ml to 1 l) turkey or chicken
      stock, warmed


Preheat an oven to 375°F (190°C). Butter a 2 1/2-quart (2.5-l) covered baker or a 9-by-13-inch (23-by-33cm) baking dish.

In a large sauté pan over medium heat, cook the bacon, stirring occasionally, until crisp and browned, 10 to 12 minutes. Transfer to a paper towel-lined plate. Discard all but 1 Tbs. of the fat in the pan.

In the same pan over medium heat, warm the olive oil with the bacon fat. Add the onion, celery, apples, salt and pepper, and sauté until soft and translucent, 10 to 12 minutes. Stir in the chestnuts and bacon. Transfer the onion mixture to a very large bowl, add the stuffing and stir until well combined. Stir in the stock 1/2 cup (4 fl. oz./125 ml) at a time, making sure it is completely absorbed into the croutons and does not pool in the bottom of the bowl. Taste a crouton; it should be moist throughout but not crunchy or mushy. You may not need all of the stock.

Transfer the stuffing to the prepared baking dish. Cover with a lid or a buttered sheet of aluminum foil and bake for 20 minutes. Remove the lid or foil and continue baking until the top is golden brown and crisp, 25 to 35 minutes more. Let rest for 10 minutes before serving. Serves 10 to 12.

Williams-Sonoma Kitchen

    Current date/time is Fri 28 Oct 2016, 3:30 am