Chestnut Cranberry Stuffing

Ingredients

• 1 tbsp olive oil
• 3 tbsp butter, divided
• 3 slices bacon, diced
• 1 small yellow onion, finely chopped
• 1 celery stalk, finely chopped
• 1 tbsp chopped fresh rosemary
• ½ tbsp fresh thyme leaves
• ½ cup dried cranberries
• 1 cup roughly chopped chestnuts (big and small pieces)
• 6 cups stale Italian bread, cubed
• ¾ cup chicken broth
• 2 tbsp finely chopped fresh parsley
• Kosher salt to taste
• Black pepper to taste

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. To a large frying pan on medium heat, add the olive oil, and 1 tbsp of butter. Once hot, add the bacon, and fry until golden brown.
3. Then add the onion, celery, rosemary, and thyme, and cook until the onions are softened and translucent (4-5 minutes).
4. Add the dried cranberries and chestnuts, and cook for 1 minute or until the cranberries are shiny and have slightly softened.
5. To a large bowl add the cubed bread followed by the chestnut cranberry mixture, chicken broth, parsley, and salt and pepper to taste. Toss well, until all the broth has been absorbed into the bread.
6. Transfer to a large baking dish, and dot the remaining 2 tbsp of butter over the surface.
7. Bake for 20 minutes or until slightly crisp and golden on top.