Owner of Golden Fig Fine Foods, Laurie Crowell stopped by with a recipe that has a unique twist on this Thanksgiving staple. It’s a recipe that’s been in her family for over 60 years, created by her Grandma Rita.
3 strips thick cut bacon, chopped
1 lg yellow onion, diced
2 celery stalks, chopped
1/2 C mushrooms, Shiitake or Kings Trumpets work well
3/4 C roasted chestnuts- diced
1 lb ground beef or pork sausage
1 tsp Stuffing Spices
5 C unseasoned bread cubes
2 C chicken or turkey stock
1/2 C craisins
Cafe grind pepper and kosher salt to taste
Butter a 9×13 pan and line with parchment
Preheat oven to 350 degrees
Saute bacon and onion until onions begin to soften.
Add celery, mushrooms and a good dose of black pepper and salt. Sauté 4 minutes
Add ground beef, breaking into small pieces, add Stuffing Spices
Pour bread cubes into a large bowl
When ground beef is cooked through, stir in chestnuts, add mixture to bread cubes and stir well. Add stock, add craisins and stir well. Taste and adjust seasonings.
Pour into prepared pan, cover with foil and bake for 20 minutes
Remove foil and let bake a little longer to crisp top a bit
The chestnuts and craisins are a new addition to this classic recipe my Laurie’s Sweet Grandma Rita made for 60 years