A French Thanksgiving
Adapted from New York Magazine- Nov. 2, 2007, by Laurent Tourondel of BLT Restaurants

This unique and delicious Thanksgiving menu is an excellent way to showcase our intensley fresh and pungent Olio Nuevo.
Enjoy!

MENU

Chestnut-Stuffed Guinea Hens With Rosemary-Roasted Fingerling Potatoes and Celery Root
Braised Swiss Chard
Gâteau Aux Pommes With Calvados-Caramel Sauce

Chestnut-Stuffed Guinea Hens With Rosemary-Roasted Fingerling Potatoes and Celery Root

CHESTNUT STUFFING
2 teaspoons We Olive Mission extra-virgin olive oil
1/2 pound pork sausage, casings removed
4 tablespoons butter
1 small white onion, diced
1 stalk celery, diced
2 1/2 cups country-style bread, crusts removed, cut into 3/4-inch cubes
1 tablespoon chopped thyme
1 tablespoon chopped sage leaves
2 teaspoons chopped rosemary
4 ounces roasted chestnuts, peeled and sliced
1 large egg, beaten
1/2 cup chicken stock
Sea salt and pepper
In a large sauté pan, heat the oil over medium heat. Add the sausage meat and sauté, breaking it up with a fork until cooked through.
In a large skillet, heat the butter over medium heat until foaming, and add the onion and celery. Cover and cook until soft—do not allow it to brown—about 10 to 12 minutes. Transfer to a bowl, and add the bread, herbs, chestnuts, egg, and stock. With a slotted spoon, add the sausage to the bowl, and mix until combined. Season with salt and pepper, and allow to cool before stuffing the birds.
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