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


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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


Neno

I can be reached by phone or text 8am-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

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Focaccia Stuffing with Chestnuts, Bacon and Apples

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Focaccia Stuffing with Chestnuts, Bacon and Apples Empty Focaccia Stuffing with Chestnuts, Bacon and Apples

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

    Focaccia Stuffing with Chestnuts, Bacon and Apples Img3l
    Focaccia Stuffing with Chestnuts, Bacon and Apples
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    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.






    • 235

    Ingredients:


    • 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

    Directions:

    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
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