Focaccia Stuffing with Chestnuts, Bacon and Apples

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