INGREDIENTS

• 1 lb sourdough bread, torn into 1” pieces
• ½ cup + 2 T. extra virgin olive oil
• 2 cups cremini mushrooms, quartered
• 1 large onion, diced
• 2 celery stalks, diced
• 3 T. sage, chopped
• 2 T. dried cranberries
• ½ cup dry white wine
• 2 ½ cups vegetable stock
• ¼ cup + 2 T. unsalted butter 
• 2 cups roasted chestnuts, chopped
• ½ tsp ground fennel seed
• ¼ tsp ground nutmeg
• Salt and pepper

 PREPARATION

1. Preheat the oven to 400℉. Drizzle ½ cup olive oil over the sourdough and spread into a single layer on a baking sheet and sprinkle with salt and pepper. Toast the bread for about 15 minutes, stirring at least once, until the bread is crisp and golden brown.
2. Heat a large skillet over medium high heat, then add 1 tablespoon of olive oil and sear the mushrooms on one side for about 2 minutes, then stir and cook for another 2 minutes. 
3. Remove mushrooms from the skillet, add the remaining oil and sweat the onions and celery over medium heat until they are translucent and fragrant. Add a pinch of salt and pepper, then stir in chopped chestnuts and continue cooking.
4. Add the croutons, sage and cranberries to the skillet and deglaze with wine over high heat. Scrape the brown bits off the bottom of the pan, then bring the wine to a boil and stir in the vegetable stock. 
5. Remove stuffing from the skillet and transfer into a 9×13” baking dish. Wipe out the skillet and heat butter over medium-high heat, then add the chestnuts. Stir in ground fennel seed and nutmeg and cook until fragrant. Top stuffing with chestnuts, cover with tinfoil and bake at 400℉ covered for 30 minutes. Remove cover, brush with remaining butter and bake for an additional 5 minutes until top is crispy. Enjoy with a tart Pinot Noir.

Serves 6