10 slices white bread, cut into 1-inch cubes
1 stick butter
1 yellow onion, chopped
2 large shallots, minced
2 ribs of celery, chopped
3 tablespoons fresh sage leaves, slivered
2 teaspoons dried thyme, crumbled
1 3/4 cups roasted chestnuts, jarred or fresh roasted
1/4 cup dried cranberries, optional
1 cup chicken or turkey broth
Preheat the oven to 325?F.
On a baking sheet, arrange bread pieces in one layer, toast them very lightly in oven for 20 minutes. Transfer them to a large bowl.
In a large skillet, melt butter and saut? onions, shallots, celery, sage and thyme over medium heat for 10 minutes or until vegetables are softened. Coarsely chop chestnuts. Add chestnuts and dried cranberries, if using, and saut? an additional 2 minutes. Add this to the bread pieces, tossing mixture well.
Stir in chicken or turkey broth along with salt and pepper to taste. Bake in a covered casserole dish for 15 minutes. Uncover and bake an additional 15 minutes.
1/4 cup macadamia nuts
4 medium sweet potatoes, peeled
1/4 cup extra virgin olive oil, divided
Sea salt and ground pepper to taste
1/2 tablespoon fig or pomegranate balsamic vinegar
2 teaspoons maple syrup
1/2 teaspoon Dijon mustard
Preheat oven to 350?F. Spread macadamia nuts on a baking sheet and toast in the oven for 5 to 8 minutes, until fragrant and lightly browned. Remove from oven, cool and chop. Increase oven temperature to 400?F.
Oil a baking dish. Cut sweet potatoes lengthwise into wedges and toss them in a tablespoon of olive oil. Place potatoes in the baking dish and season with salt and pepper. Bake for 45 to 60 minutes, stirring occasionally, until tender.
When potatoes are done, remove from oven and let cool for a few minutes. Transfer to a serving platter.
Whisk together remaining oil with vinegar, maple syrup and mustard. Drizzle over sweet potatoes and garnish with toasted macadamia nuts.