TONY MANTUANO'S ITALIAN THANKSGIVING STUFFING

Reprinted with permission from Tony Mantuano, the Executive Chef of Spiaggia, Chicago, IL.

(Serves 8 to 10)

• 1 medium sized acorn squash, peeled and diced
• 14 cups fresh Ciabiatta bread, diced into 1-inch squares
• 2 cups chicken stock
• 1 cup slightly crushed amaretti cookies
• 2 sticks (1/2 pound) butter for making brown butter
• 15 medium sage leaves
• 2 tablespoons stone ground mustard
• 1 cup Parmigiano-Reggiano cheese, finely grated, plus extra for serving
• Sea salt and freshly ground pepper

Preheat the oven to 325°F.

Place the diced squash in a medium saucepan and add cold water to cover. Bring to a boil over high heat and cook until tender, about 8 to 10 minutes. Drain and set aside.

In a medium saute pan, over medium-high heat, melt the butter until the foam subsides and the butter turns a nut brown color, about 4 to 5 minutes. Turn off the heat and quickly add the sage leaves, being careful not to splatter.

In a large bowl, combine the diced bread, chicken stock, squash, amaretti cookies, the sage browned butter, mustard and cheese to the stuffing and mix well to combine. Season to taste with salt and pepper.

Place the stuffing in a 3 quart oven-proof pan and bake for 45 minutes, or until golden brown. Remove from the oven and sprinkle with extra Parmigiano-Reggiano cheese. Serve immediately.

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