Put a twist on a classic Thanksgiving side dish that will have your family coming back for more.
1 tablespoon olive oil
3 tablespoons butter
3 slices bacon, chopped
1/2 small onion, finely chopped
1 celery stalk, finely chopped
2 sprigs rosemary, leaves removed and finely chopped
1/2 tablespoon fresh thyme, finely chopped
1/2 cup dried cranberries
1 cup roughly chopped chestnuts
6 cups cubed stale bread (Italian, baguette, ciabatta, etc)
3/4 cup chicken broth
2 tablespoons chopped parsley
Salt and pepper to taste
Preheat the oven to 400° F.
Heat a large pot on medium heat. Add olive oil, one tablespoon of butter and bacon, and sauté bacon until slightly crispy. Then add onions, celery, rosemary, and thyme and cook until softened (approximately four to five minutes). Add cranberries and chestnuts and sauté for an additional two minutes or until cranberries are shiny and slightly softened.
Remove from heat and add bread, parsley, chicken stock, and salt and pepper to taste. Toss to coat. The bread should absorb a little bit of the stock and be moist, but not wet.
Transfer to a baking dish that has been greased with butter and dot with remaining butter over the top. Bake for 20 to 25 minutes or until slightly crisp and golden on top. Enjoy!