Dan Butler, BigChefGuy.Com
Dan Butler, BigChefGuy.Com, Toscana Kitchen + Bar, Tonic Bar And Grille, Brandywine Prime


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Butternut Squash Soup
Mushroom Festival
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Cornbread Stuffing
1 pan of cornbread (see buttermilk cornbread recipe) 3 tablespoons butter 2 med onions diced 2 parsnips diced 2 ˝ turkey (or chicken) broth 3 sprigs chopped fresh sage 1 sm branch fresh rosemary chopped 10 oz (1 jar) chestnuts choppped 1 large egg
Preheat oven to 350°F. Cut bread into 1-inch cubes. Spread on large baking sheet. Bake until dry but not firm, about 25 minutes. Cool. Coarsely crumble into very large bowl. Maintain oven temperature.

Melt 3 tablespoons butter in large skillet over medium-high heat. Add onions and parsnips sauté a few minutes. Add to corn bread. Mix in broth and herbs and chestnuts. Season with salt and pepper. Mix in egg.

Place in a buttered pyrex dish. Cover; bake 30 minutes. Uncover and bake until top begins to brown, about 30 minutes longer.

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