Cranberry Chestnut Stuffing

Ingredients

• 6 tbsp butter, divided
• 6 slices bacon, chopped
• 1 medium onion, finely diced
• 3 stalk celery, finely diced
• 1 tbsp finely chopped rosemary
• 1 tbsp finely chopped thyme leaves
• 1 cup dried cranberries
• 3 packages boxed stuffing (360 g)
• 2 ½ cups chicken broth
• 1 ½ cups cooked chestnuts, roughly crumbled
• ¼ cup finely chopped parsley

Directions

1. Preheat the oven to 400 degrees Fahrenheit, and butter a baking dish with 2 tbsp of butter.
2. To a large frying pan on medium heat add 2 tbsp of butter, and the chopped bacon. Cook until browned.
3. Then add the onion, and celery and cook for 3-4 minutes or until translucent and softened. Stir in the rosemary and thyme, and cook for 30 seconds or until fragrant. Then add the cranberries, and cook for 1-2 minutes or until softened.
4. Add the boxed stuffing, and mix into the vegetables. Then add the chicken broth, and stir until it has been completely absorbed.
5. Remove the pan from the heat, and stir in the chestnuts and parsley.
6. Add the stuffing into the prepared baking dish, spreading it into one even layer. Dot the top with the remaining 2 tbsp of butter.
7. Bake uncovered for 20 minutes or until golden brown.