Focaccia stuffing with sausage, mushrooms and chestnuts

Ingredients:

• 3 tbsp Extra Virgin Olive Oil (EVOO)
• 1 yellow onion, chopped
• 3 celery stalks, chopped
• 1/4 tsp salt
• Pepper to taste
• Foccacia croutons (or make your own)
• 3 1/2 - 4 cups chicken stock
• 2 cups mushrooms
• 5oz chestnuts 
• 1 1/2 - 2lbs Italian Sausage
• 1 tbsp butter

Directions:

• Cook and crumble Italian sausage, drain and set aside
• Preheat oven to 375 degrees
• Butter baking dish or dutch oven, set aside
• In a large saute pan, heat EVOO
• Add onion, celery, salt and pepper to saute pan and saute until soft and translucent
• Add mushrooms and cook until soft
• Add chestnuts until they get warm
• Transfer veggie mixture to a very large bowl
• Add sausage to large bowl
• Add focaccia croutons and stir in a 1/2 cup of chicken stock at a time and mix well
• Add as many croutons and as much chicken stock you like, depending on your preference
• Transfer stuffing mixture to a large baking dish or dutch oven
• Cover with aluminum foil and bake for 20 min
• Remove foil and bake until the top of the stuffing is golden brown and crisp (about 25 more min)
• Let rest for 10 min before serving