Chestnut, Apple and Cranberry Focaccia Stuffing

Chestnut, Apple and Cranberry Focaccia Stuffing

By Roger Sitrin

Special thanks to Kate C. for taking notes while I cook and for reminding me to add in the herbs to this recipe!!  Thank you Kate!


1 package of Williams-Sonoma Focaccia Stuffing

1 jar of Williams-Sonoma Roasted Chestnuts (cut into halves)

1 cup dried cranberries

2 apples (peeled and cut into medium dice)

1 onion (cut into medium dice)

3 stalks of celery (cut into medium dice)

4 thick slices of apple wood smoked bacon (cut into small dice)

8 ounces of your favorite beer (the darker the beer, the heartier the flavor!)

4 cups chicken stock fortified with 2 tablespoons of Williams-Sonoma Organic Turkey Stock Concentrate

3 sprigs Thyme

5 Sage leaves

1 Bay Leaf

Salt and Pepper to taste


  1. Preheat oven to 350° F
  2. Start with a large Dutch oven (I use a Staub enameled cast iron Dutch Oven) on the stove top. Place the bacon in the cold pan and turn on the heat to med high.
  3. In a sauce pan, mix the stock with the stock concentrate and heat until simmering.
  4. Allow the bacon to render its fat and stir occasionally to ensure even browning. Careful not to scorch the bacon!
  5. Remove the cooked bacon bits and reserve for later.
  6. Check to ensure that the fond on the bottom of your pot is not burned then remove the bacon fat until you have about 2T left in the pan.
  7. Add 1T of canola oil to the pan to help raise the smoke point of the bacon fat.
  8. Add the onion to the pan and sauté until the onion is translucent, (salt and pepper)
  9. Add celery and continue to cook for approx. 4 mins. (salt again)
  10. Add the beer and deglaze the pan, cook until most of the liquid has evaporated.
  11. In a separate bowl, toss together the stuffing, apples, chestnuts and cranberries and pour the vegetables from the pan into the mixture. Toss lightly careful not to make the stuffing into mush!
  12. Return to Dutch oven (if you prefer, you can do this all in the Dutch oven, it will be one less bowl to clean!)
  13. Add the hot stock, herbs and bay leaf.
  14. Sprinkle bacon bits over the top and cover.
  15. Place in oven for about 25 mins.
  16. Serve hot!

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