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.


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Tel: (212) 509-1144
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