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Delmonico’s was the first restaurant to accommodate

A Ball Or Gala Outside A Private Residence

Delmonico’s was the first restaurant to accommodate

A Ball Or Gala Outside A Private Residence

Delmonico’s Specials & Events

Chef Billy Oliva’s ‘Deconstructed Turkey’ Dinner

BILLY’S MAPLE-BACON STUFFING (serves 6)
Recipe courtesy of Delmonico’s Restaurant Executive Chef Billy Oliva

 

Ingredients

  • 2 cups chopped raw bacon
  • 2 cups chopped Italian sausage
  • 2 cups chopped onion
  • 2 cups chopped celery
  • 2 cups butternut squash, cubed
  • 2 cups crushed roasted chestnuts
  • ½ cup chopped garlic
  • ½ cup chopped fresh thyme
  • ½ cup chopped fresh chives
  • ½ cup chopped fresh parsley
  • 1 stick of butter
  • 2-3 quarts turkey or chicken broth (as needed)
  • 16 cups toasted bread, cubed
  • 1 cup maple syrup
  • Salt & pepper, to taste

 

Method

  • Heat butter in a large sauté pan; add Italian sausage and bacon and sauté to caramelize.
  • Add maple syrup to the pan, then add garlic and sauté until slightly golden.
  • Add thyme, onion, and celery to the pan and sauté until slightly soft and translucent.
  • Add chestnuts and cubed butternut squash to the pan. Sauté until slightly soft.
  • Add bread and broth, mixing well until homogenous.
  • Last, add chopped chives and parsley. Mix well to combine.
  • Place sauté pan in oven; bake on 375° F for 30 – 35 minutes until done.

Delmonico’s Restaurant
56 Beaver Street
New York, NY 10004
(212) 509-1144

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